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Recipes - Southeast Asian Coconut Zucchini

Recipe Name

Southeast Asian Coconut Zucchini

Submitted by Brenna
Recipe Description An excellent way to use the endless crop of zucchini. The tumeric turns the zucchini a beatiful golden color, which looks particularly striking if served in a bright red bowl. This saucy dish is also nice served over rice, millet, or barley.
Quantity 6 Quantity Unit cups Servings  
Prep Time (minutes) 20 Cook Time (minutes) 25 Ready In (minutes) 45
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/8
largezucchini
1
1/2
clovegarlic minced
1/3
pepperhot chili pepper
1/3
teaspoontumeric
1/4
tablespoonvegetable oil
2/3
lime yieldsLime juice, raw - or 1 TBSP
1
1/2
tablespoonsbasil, fresh
1
1/2
tablespoonsmint
2
7/8
tablespoonsNuts, coconut milk, canned, low fat
3/4
dashsalt, to taste
Steps
Sequence Step
1In a skillet saute the zucchini, garlic, chili, and tumeric in the oil for 5 minutes, stirring constantly.
2Add the lime juice, basil, mint, and coconut milk.
3Cover and cook on low heat for about 10 minutes, until the zucchini is tender. Stir occassionally and if necessary add a splash of water to prevent sticking.
4Add salt to taste and serve.






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