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Recipes - Southeast Asian Coconut Zucchini Recipe

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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Ingredients
Amt.	Measure	Ingredient



4	cups, chopped	zucchini
2	clove	garlic minced
1/2	pepper	hot chili pepper
1/2	teaspoon	tumeric
1	teaspoon	vegetable oil
2	tablespoons	Lime juice, raw - or 1 TBSP
2	tablespoons	basil, fresh
2	tablespoons	mint
1/4	cup	Nuts, coconut milk, canned, low fat
1	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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