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Epicurious
Gourmet

Southwestern Stir-Fried Zucchini Rinehart

3.8

(5)

This recipe can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 6

Ingredients

2 poblano chiles
1 large red bell pepper
2 garlic cloves
6 medium zucchini (about 2 pounds)
1/4 cup fresh cilantro leaves
1/2 teaspoon cumin seeds
3 tablespoons olive oil
1 tablespoon fresh lime or lemon juice, or to taste

Preparation

  1. Step 1

    Roast and peel poblanos and bell pepper . Mince garlic cloves and cut zucchini into 2-inch-long spears. Chop cilantro. Cut poblanos and bell pepper into 2- by 1/4-inch strips.

    Step 2

    Heat a dry small skillet over moderate heat until hot but not smoking and toast cumin seeds, stirring constantly, until fragrant and several shades darker, being careful not to burn them. With a mortar and pestle coarsely grind cumin seeds.

    Step 3

    In a 12-inch skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until softened, about a few seconds. Add zucchini and sauté over moderately high heat, stirring constantly, 2 minutes. Add poblano and bell pepper strips and cumin and cook, stirring constantly, until zucchini is crisp-tender, about 4 minutes. Add lime or lemon juice and salt and pepper to taste.

  2. Step 4

    Serve zucchini sprinkled with cilantro.

TagsStir-FrySouthwesternAmericanZucchiniSquashVegetablePoblano ChileChileBell PepperSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight MealsSauteSummerGourmet
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