- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Say goodbye to boring summer squash by charring it in a fiery skillet and tossing it with avocado-tomatillo sauce and lots of salty Cotija cheese.
Ingredient:
- 1 medium poblano chile
- 1 large unpeeled garlic clove
- 2 scallions, trimmed and halved crosswise
- 3 tomatillos (about 6 ounces), husks removed, quartered
- 1/4 cup roughly chopped cilantro, plus leaves for garnish
- 1 tablespoon lime juice
- 2 1/2 teaspoons kosher salt, divided
- 1 firm-ripe avocado
- 3 yellow squash, cut crosswise into 1/4-inch-thick slices (about 3 cups)
- 3 zucchini, cut crosswise into 1/4-inch-thick slices (about 3 cups)
- 1/2 teaspoon black pepper
- 2 tablespoons canola oil, plus more if needed
- Crumbled Cotija cheese, for garnish
