Sauteed Zucchini With Poblano Peppers Recipes

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CORN, ZUCCHINI AND POBLANO CHILI SAUTé



Corn, Zucchini and Poblano Chili Sauté image

Categories     Side     Sauté     Corn     Hot Pepper     Zucchini     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

3 large poblano chilies* (about 1 pound total)
1 large red bell pepper
4 tablespoons olive oil
8 medium zucchini (about 2 pounds), trimmed, cut into 1/2-inch pieces
1 medium onion, halved lengthwise, thinly sliced
4 garlic cloves, minced
4 cups frozen corn kernels (about 22 ounces), thawed

Steps:

  • Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
  • *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

ZUCCHINI AND PECAN SAUTE



Zucchini and Pecan Saute image

This saute is quick, easy...and DELICIOUS.

Provided by Ingeborg

Categories     Fruits and Vegetables     Vegetables     Squash

Time 15m

Yield 2

Number Of Ingredients 4

3 tablespoons butter
⅓ cup chopped pecans
1 pound fresh zucchini, sliced
1 tablespoon grated Parmesan cheese

Steps:

  • In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
  • Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

Nutrition Facts : Calories 325.3 calories, Carbohydrate 10.2 g, Cholesterol 48 mg, Fat 31.5 g, Fiber 4.2 g, Protein 5.6 g, SaturatedFat 12.6 g, Sodium 183.6 mg, Sugar 4.7 g

EASY AND GOOD ZUCCHINI AND PEPPER SAUTE



Easy and Good Zucchini and Pepper Saute image

Very simple and very good! I have made this many times in the past when I have lots of zucchini overflowing in my garden. Even better if you can use fresh cut corn from the cob. This is a simple recipe that has lots of wonderful flavor! you will love this! Use less jalapeno but please use some, it really brings out a "kick" in this recipe. My family loves spicy, so I use the two jalapenos!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 tablespoon fresh minced garlic (or to taste)
4 zucchini, cut in half and sliced
1 large red bell pepper, chopped (can use two)
1 (10 ounce) bag frozen corn or 1 (10 ounce) bag fresh corn
1 -2 jalapeno, seeded and chopped
salt and pepper
1/4 cup grated romano cheese (optional) or 1/4 cup parmesan cheese (optional)

Steps:

  • In a large skillet heat oil and butter.
  • Saute the onions and garlic until tender.
  • Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
  • Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

CHORIZO-STUFFED POBLANO PEPPERS



Chorizo-Stuffed Poblano Peppers image

A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.

Provided by CookingWithShelia

Categories     Poblano Pepper Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 pound chorizo sausage
1 medium onion, chopped
1 cup canned black beans
1 cup frozen corn
6 leaves fresh basil, chopped
nonstick cooking spray
4 medium poblano peppers, halved lengthwise and seeded
¼ cup shredded Cheddar cheese, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
  • Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
  • Bake in the preheated oven until cheese melts, about 10 minutes.

Nutrition Facts : Calories 561.9 calories, Carbohydrate 25.3 g, Cholesterol 88.9 mg, Fat 38.3 g, Fiber 7.2 g, Protein 30 g, SaturatedFat 15 g, Sodium 1413 mg, Sugar 3.5 g

CORN, ZUCCHINI AND POBLANO CHILI SAUTE



Corn, Zucchini and Poblano Chili Saute image

Make and share this Corn, Zucchini and Poblano Chili Saute recipe from Food.com.

Provided by lazyme

Categories     Corn

Time 50m

Yield 10 serving(s)

Number Of Ingredients 7

3 large poblano peppers
1 large red bell pepper
4 tablespoons olive oil
8 medium zucchini, trimmed, cut into 1/2-inch pieces
1 medium onion, halved lengthwise, thinly sliced
4 garlic cloves, Minced
4 cups frozen corn, Thawed

Steps:

  • Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides.
  • Enclose in paper bag 10 minutes.
  • Peel and seed chilies and pepper; cut into 1/2-inch pieces.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
  • Add half of zucchini; sauté until brown, about 7 minutes.
  • Using slotted spoon, transfer to medium bowl.
  • Repeat with remaining zucchini.
  • Discard oil from skillet; wipe skillet clean.
  • Heat remaining 2 tablespoons oil in same skillet over medium-high heat.
  • Add onion and garlic; saute until onion begins to soften, about 5 minutes.
  • Add chilies and pepper and stir until heated through, about 3 minutes.
  • Stir in zucchini and corn.
  • Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes.
  • Season with salt and pepper.

Nutrition Facts : Calories 219, Fat 7.5, SaturatedFat 1.1, Sodium 20.5, Carbohydrate 37.9, Fiber 6.6, Sugar 5.1, Protein 7

POBLANO AND ONION SAUTE



Poblano and Onion Saute image

Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

6 fresh poblano chiles
3 tablespoons vegetable oil
1 medium onion (about 8 ounces), thinly sliced
2 teaspoons coarse salt

Steps:

  • Roast chiles directly over the flame of a gas-stove burner (or under the broiler), turning with tongs, until blackened all over. Transfer chiles to a large bowl and cover tightly with plastic wrap (or place in a large resealable plastic bag). Let steam until cool enough to handle, about 15 minutes, then peel chiles. Remove stems, ribs, and seeds; cut each chile lengthwise into strips and place in a nonreactive bowl.
  • Heat oil in a large skillet over medium heat. Add onion; cook until softened and translucent, stirring occasionally, about 7 minutes. Stir in chiles and season with salt. Cover and cook, stirring occasionally, until onion and chiles are tender, about 7 minutes.

SAUTEED ZUCCHINI WITH POBLANO PEPPERS



Sauteed Zucchini with Poblano Peppers image

Categories     Side     Sauté     Vegetable

Number Of Ingredients 10

2 tablespoons Unsalted Butter
1/2 White Onion, chopped
1 Garlic Clove, minced
1 Poblano Chile
5 cups Zucchini, diced
1/2 teaspoon Kosher Salt
1 pinch Sugar
1/4 cup Mild Feta, crumbled
1 tablespoon Vegetable Oil
4 pinches Freshly Ground Pepper, to taste

Steps:

  • Char poblano chile on grill until brown on all sides. Place in brown paper bag and roll in a towel to sweat for 10 to 20 minutes. Under a thin stream of water remove the charred skin with your fingers. With a knife make a slit down one side of chile and remove the seeds and veins. Cut into strips. Can be made 2 days ahead.
  • Heat the butter and oil in large skillet or wok over medium heat until the butter is melted and bubbly. Add the onion and cook until soft and translucent, 3 to 4 minutes. Add the garlic and cook for another minute, taking care not to let it brown. Toss in the poblano chile and cook for 1 to 2 minutes, stirring frequently.
  • Raise the heat to medium-high and add the zucchini. Sprinkle with the salt, sugar and pepper and cook until the zucchini is tender but still firm, about 4 minutes.
  • Sprinkle with cheese and serve.

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES



Sauteed Zucchini, Peppers, and Tomatoes image

With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

1 pound (about 2 medium) zucchini
2 yellow bell peppers
2 tablespoons olive oil
1 pint grape tomatoes
2 cloves garlic, smashed
Coarse salt and ground pepper

Steps:

  • Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
  • Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 2 g, Protein 3 g

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