Southwestern Stir-Fried Zucchini Rinehart

Serves: 5

Carter Wolf

1 January 1970

Based on User reviews:

56

Spice

55

Sweetness

67

Sourness

39

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

1 large

Red Bell Pepper

1 tsp

Cumin Seed

3 tbsps

Olive Oil

1 tbsp

Lime (fresh)

Directions:

1

Roast and peel poblanos and bell pepper

2

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

3

Chop cilantro

4

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

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

With a mortar and pestle coarsely grind cumin seeds

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

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

9

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

10

Add lime or lemon juice and salt and pepper to taste

11

Roast and peel poblanos and bell pepper

12

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

13

Chop cilantro

14

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

15

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

16

With a mortar and pestle coarsely grind cumin seeds

17

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

18

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

19

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

20

Add lime or lemon juice and salt and pepper to taste

21

Serve zucchini sprinkled with cilantro

22

Serve zucchini sprinkled with cilantro