SAUTEED ZUCCHINI WITH POBLANO PEPPERS
Steps:
- Char poblano chile on grill until brown on all sides. Place in brown paper bag and roll in a towel to sweat for 10 to 20 minutes. Under a thin stream of water remove the charred skin with your fingers. With a knife make a slit down one side of chile and remove the seeds and veins. Cut into strips. Can be made 2 days ahead.
- Heat the butter and oil in large skillet or wok over medium heat until the butter is melted and bubbly. Add the onion and cook until soft and translucent, 3 to 4 minutes. Add the garlic and cook for another minute, taking care not to let it brown. Toss in the poblano chile and cook for 1 to 2 minutes, stirring frequently.
- Raise the heat to medium-high and add the zucchini. Sprinkle with the salt, sugar and pepper and cook until the zucchini is tender but still firm, about 4 minutes.
- Sprinkle with cheese and serve.
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