Today’s recipe was inspired by another recipe out of the Pati’s Mexican Table cookbook. It’s a super simple and healthy side dish that comes together in no time. Just the kind I like. I sometimes get so busy preparing the main dish that side dishes are basically an afterthought. That usually means having steamed veggies, which let’s face it, get old really quick.
This Sauteed Zucchini with Poblano Peppers recipe doesn’t take a lot of effort, and it sure does taste much better than old, boring steamed veggies. My husband obviously agrees because he ate about half the dish for lunch yesterday. 🙂
The original recipe called for roasting the poblano pepper first, but I decided to just skip that step. This can be on the table much faster without doing that, and it tastes great, even without the pepper being roasted. Keeping things simple, but still tasty, makes it a whole lot easier to eat healthy.
*If you happen to have some queso fresco, cotija or mild feta cheese hanging around your fridge, you could also garnish the dish with a little of that. I just didn’t happen to have any on hand yesterday.
Sauteed Zucchini with Poblano Peppers
- 1-1/2 tbsp ghee or olive oil
- 1 poblano pepper , diced
- 1/2 medium white onion , diced
- 2 cloves of garlic , minced
- 2 medium zucchini , diced into 1/4 thick pieces
- sea salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- queso fresco , cotija or a mild feta cheese
- Heat the oil in a large skillet over medium heat. Add the poblano pepper and cook for a couple of minutes to let soften. Add the onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes. Add the garlic and cook for one more minute, being careful to not let it brown.
- Raise the heat to medium-high, then add the zucchini. Season with salt and pepper to taste and let cook, stirring occasionally, until zucchini is tender, but still firm, about 4 minutes. Add the fresh cilantro, stir, then serve. Garnish with cheese, if using.
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