Zucchini in creamy tomato-poblano sauce
2
Points®
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 chili pepper
2 medium
Canned diced tomatoes
14½ oz, (1 can), fire-roasted variety
Olive oil
2 tsp
Uncooked onion
1 medium, finely chopped
Garlic
2 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