Sauteed Zucchini with Poblano Peppers

Sauteed Zucchini with Poblano Peppers

Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Author Tempie Hughes, recipe inspired from Pati's Mexican Table Cookbook


  • 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

Optional garnish:

  • 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.