SAUTEED ZUCCHINI WITH POBLANO PEPPERS

Sauteed Zucchini with Poblano Peppers image

Number Of Ingredients 10

2 tablespoons Unsalted Butter
1/2 White Onion, chopped
1 Garlic Clove, minced
1 Poblano Chile
5 cups Zucchini, diced
1/2 teaspoon Kosher Salt
1 pinch Sugar
1/4 cup Mild Feta, crumbled
1 tablespoon Vegetable Oil
4 pinches Freshly Ground Pepper, to taste

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.