SOUTHWESTERN STIR-FRIED ZUCCHINI RINEHART

Southwestern Stir-Fried Zucchini Rinehart image

Yield Serves 6

Number Of Ingredients 8

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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

Steps:

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.
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.
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.
Serve zucchini sprinkled with cilantro.