Southwestern Stir-Fried Zucchini Rinehart

1. 1

   Roast and peel poblanos and bell pepper .

2. 2

   Mince garlic cloves and cut zucchini into 2-inch-long spears.

3. 3

   Chop cilantro.

4. 4

   Cut poblanos and bell pepper into 2- by 1/4-inch strips.

5. 5

   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.

6. 6

   With a mortar and pestle coarsely grind cumin seeds.

7. 7

   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.

8. 8

   Add zucchini and saute over moderately high heat, stirring constantly, 2 minutes.

9. 9

   Add poblano and bell pepper strips and cumin and cook, stirring constantly, until zucchini is crisp-tender, about 4 minutes.

10. 10

    Add lime or lemon juice and salt and pepper to taste.

11. 11

    Serve zucchini sprinkled with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.