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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

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1 1/8	large	zucchini
1 1/2	clove	garlic minced
1/3	pepper	hot chili pepper
1/3	teaspoon	tumeric
1/4	tablespoon	vegetable oil
2/3	lime yields	Lime juice, raw - or 1 TBSP
1 1/2	tablespoons	basil, fresh
1 1/2	tablespoons	mint
2 7/8	tablespoons	Nuts, coconut milk, canned, low fat
3/4	dash	salt, to taste

Steps

Sequence	Step

1	In a skillet saute the zucchini, garlic, chili, and tumeric in the oil for 5 minutes, stirring constantly.
2	Add the lime juice, basil, mint, and coconut milk.
3	Cover 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.
4	Add salt to taste and serve.

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