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.
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.