Directions:
- 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.
- 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.
- 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.
- Serve zucchini sprinkled with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.92 Kcal (301 kJ) | ||
| Calories from fat | 63.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Sodium | 1.89mg | 0% | |
| Potassium | 85.33mg | 2% | |
| Total Carbs | 2.02g | 1% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 24.7mg | 41% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.7mg | 48% | |
| Calcium | 8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 153.09 Kcal (641 kJ) | ||
| Calories from fat | 135.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.02g | 11% | |
|---|---|---|---|
| Sodium | 4.02mg | 0% | |
| Potassium | 181.64mg | 2% | |
| Total Carbs | 4.3g | 1% | |
| Sugars | 1.72g | 3% | |
| Dietary Fiber | 1.04g | 2% | |
| Protein | 0.98g | 1% | |
| Vitamin C | 52.6mg | 41% | |
| Vitamin A | 1.1mg | 16% | |
| Iron | 18.5mg | 48% | |
| Calcium | 17mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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