Southwestern Stir-Fried Zucchini Rinehart

• 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

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 saute 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. Serve zucchini sprinkled with cilantro.

chiles, red bell pepper, garlic, zucchini, fresh cilantro, cumin seeds, olive oil, lime

Taken from www.epicurious.com/recipes/food/views/southwestern-stir-fried-zucchini-rinehart-15149 (may not work)