The Seated Cook

Simple, healthy, vegetarian food

Asian Coconut Zucchini

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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.


Author: theseatedcook

I enjoy cooking simple, healthy, vegetarian meals.

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