Thursday, August 7, 2008

Coconut Zucchini

This pretty dish gives you another way to prepare zucchini from your summer harvest. The color is rather fluorescent, thanks to the turmeric, but the taste is subtle and mostly of citrus. This would be a great side to add a shot of color to a buffet.

Coconut Zucchini
adapted from Moosewood Restaurant Low-Fat Favorites

5 cups cubed zucchini
2-3 cloves garlic, minced
ground cayenne pepper, a couple of shakes
1/2 teaspoon turmeric
1-2 teaspoons canola oil
2 scallions, chopped
juice from 1 lime
3 tablespoons cilantro, chopped
1/4 cup lite coconut milk
salt to taste

Saute zucchini, garlic, cayenne, and turmeric in a skillet in oil on medium heat for 5 minutes. Add scallions, lime juice, cilantro, and coconut milk. Cover and cook on low heat for about 12 minutes, until zucchini is tender. Stir occasionally to prevent from sticking. Salt to taste and serve hot.


  1. this looks so great! colorful & fun & delicious! and what an interesting combination of flavors. i'm so curious about it i'm gonna have to try this recipe, too! thanks, Lisa! :D it looks like a great summer dish!

  2. Awesome. I have a can of coconut milk in my cabinet that needs to be used. I might make this next week with fresh farmer's market zucchini.

  3. Wow! That looks so great! I love zucchini. I bet that could turn into a main dish with a few more veggies tossed in. :-)

  4. It's so gorgeous, and I can always use another zucchini recipe!

  5. Trina, thanks!

    Jessy, I think the color of the dish was even more fascinating than the flavor! Quite bright.

    Bianca, hope you enjoy it.

    Chow Vegan, that's a great idea. Plus some tofu and you've got a meal.

    Rural Vegan, thanks so much!

  6. Nice presentation! I have never tried coconut and zucchini, but it sounds totally awesome!

  7. Mihl, thank you! The coconut milk was quite subtle, probably because it was the "light" version.


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