This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　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

　　

Step 1

Roast and peel poblanos and bell pepper . Mince garlic cloves and cut zucchini into 2-inch-long spears. Chop cilantro. Cut poblanos and bell pepper into 2- by 1/4-inch strips.

　　

Step 2

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. With a mortar and pestle coarsely grind cumin seeds.

　　

Step 3

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. Add zucchini and sauté over moderately high heat, stirring constantly, 2 minutes. Add poblano and bell pepper strips and cumin and cook, stirring constantly, until zucchini is crisp-tender, about 4 minutes. Add lime or lemon juice and salt and pepper to taste.

　　

Step 4

Serve zucchini sprinkled with cilantro.