Zucchini in creamy tomato-poblano sauce
2
2
2
Smartpoints value per serving
Total Time
52 min
Prep
20 min
Cook
22 min
Serves
4
Difficulty
Easy
Roasted chiles and tomatoes turn zucchini into a side dish you’ll want to make all summer long. It’s delicious accompanying anything grilled, or turn it into a vegetarian main dish by serving it over rice topped with a sprinkle of Cotija or feta.
Ingredients
poblano chile
2 medium
canned diced tomatoes
14½ oz, (1 can), fire-roasted variety
olive oil
2 tsp
uncooked onion(s)
1 medium, finely chopped
garlic clove(s)
2 medium clove(s), minced
chili powder
¾ tsp
uncooked zucchini
1½ pound(s), quartered lengthwise and cut into 1 1/2-inch pieces
table salt
½ tsp
black pepper
¼ tsp
light sour cream
¼ cup(s)
cilantro
¼ cup(s), chopped fresh