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 Prep Time (minutes) 20 Cook Time (minutes) 25 Ready In (minutes) 45

Ingredients Amount 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.