• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 poblano chiles

  2. 1 large red bell pepper

  3. 2 garlic cloves

  4. 6 medium zucchini (about 2 pounds)

  5. 1/4 cup fresh cilantro leaves

  6. 1/2 teaspoon cumin seeds

  7. 3 tablespoons olive oil

  8. 1 tablespoon fresh lime or lemon juice, or to taste

Instructions Jump to Ingredients ↑

  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.

  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.

  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.

  4. Serve zucchini sprinkled with cilantro.


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