
Zesty stir-fried zucchini with a Southwestern twist.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.16 · €1.79/serving
- 2 poblano chilesEst. price €0.60–€1.20
- 1 large red bell pepperEst. price €1.20–€2.00
- 2 garlic clovesEst. price €0.10–€0.25
- 6 medium zucchini (about 2 pounds)Est. price €4.50–€7.20
- 1/4 cup fresh cilantro leavesEst. price €0.40–€0.80
- 1/2 teaspoon cumin seedsEst. price €0.03–€0.08
- 3 tablespoons olive oilEst. price €0.18–€0.45
- 1 tablespoon fresh lime or lemon juice, or to tasteEst. price €0.15–€0.30
Steps
- 1Begin by roasting the poblanos and bell pepper until the skins are charred, then peel them. Finely chop the garlic cloves and slice the zucchini into spears measuring 2 inches in length. Prepare the cilantro by chopping it finely. Proceed to cut the roasted poblanos and bell pepper into strips that measure 2 inches in length and 1/4 inch wide.
- 2Begin by heating a small skillet over medium heat until it is hot but not smoking. Toast the cumin seeds in the skillet, stirring continuously, until they become fragrant and darken slightly. Be sure to avoid burning them. Once toasted, coarsely grind the cumin seeds using a mortar and pestle.
Cultural note
This dish is inspired by Southwestern cuisine, known for its bold flavors and use of fresh ingredients like chiles, cilantro, and lime. The combination of cumin seeds and fresh herbs reflects the influence of Mexican and Tex-Mex cooking traditions.
Seasonal note
This Southwest Zucchini Stir-Fry with Zest is best made in the summer and early fall when zucchinis and peppers are in season, ensuring the freshest and most flavorful ingredients.
Health note
This dish is a nutritious choice, with a good balance of protein, carbohydrates, and healthy fats. It is high in fiber, vitamins A, C, and K, supporting immune function, bone health, and skin health. The low calorie and sodium content make it a great option for those watching their weight and blood pressure.
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