I had a zucchini left over from vegetable soup that I had made, and was looking for a little something to have on the side with the soup. I decided to cook the zucchini up in a tangy coconut-lime sauce using a modified version of a recipe in the “Moosewood Restaurant Low-Fat Favorites” cookbook (modified because I didn’t have as much zucchini as the recipe calls for, nor any basil or mint). We ate the zucchini on its own, but it also would have been good over a grain to soak up some of the sauce. I liked the flavor of the sauce so much that I want to make it again with a larger assortment of vegetables.
1 zucchini, chopped
2 garlic cloves, diced
1/2 teaspoon turmeric
1/4 teaspoon cayenne (or less if you don’t want it as spicy)
1 teaspoon grape seed or other oil
2 scallions, chopped
2 tablespoons lime juice
1/4 cup reduced-fat coconut milk
Salt to taste
In a pan, sauté the zucchini, garlic, turmeric, and cayenne in the oil for 5 minutes, stirring frequently. Then add the scallions, lime juice, and coconut milk. Reduce heat to simmer, cover the pan and cook for about 10 minutes, until the zucchini is tender.