Zucchini in creamy tomato-poblano sauce
- Total Time
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.
poblano chile2 medium
canned diced tomatoes14 ½ oz, (1 can), fire-roasted variety
olive oil2 tsp
uncooked onion(s)1 medium, finely chopped
garlic clove(s)2 medium clove(s), minced
chili powder¾ tsp
uncooked zucchini1 ½ pound(s), quartered lengthwise and cut into 1 1/2-inch pieces
table salt½ tsp
black pepper¼ tsp
light sour cream¼ cup(s)
cilantro¼ cup(s), chopped fresh
- 1 Preheat broiler. Line bottom of broiler pan with foil. Place poblanos in prepared pan. Broil 5 inches from heat, turning occasionally, until skin blisters, about 10 minutes. Wrap poblanos in foil and let steam about 10 minutes. When cool enough to handle, peel poblanos, remove stems and seeds, and dice.
- 2 Meanwhile, puree tomatoes in blender or food processor.
- 3 Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion softens, about 4 minutes. Add chili powder and cook, stirring frequently, just until fragrant, about 30 seconds.
- 4 Stir in tomato puree, poblanos, zucchini, salt, and pepper; bring to boil. Reduce heat and cook, covered, 4 minutes. Uncover and cook, stirring occasionally, until zucchini is crisp-tender, about 3 minutes. Remove pan from heat; stir in sour cream and cilantro.
- Serving size: (1 1/4 cups)