Southeast Asian Coconut Zucchini

What to make during zucchini season.

4-5 cups cubed zucchini – include some summer squash if you want
2 cloves garlic, pressed
1 fresh chili minced, without seeds
1 t turmeric
1 T olive oil
2 scallions, chopped
2 T lime juice
2 T fresh basil, chopped
2 T fresh mint, chopped
1/2 c coconut milk
salt & pepper to taste

Heat olive oil in a skillet over medium heat, then saute zucchin, garlic, chili, scallions and turmeric for 5 minutes, stirring constantly.  Add lime juice, basic, mint and coconut milk. Cover and simmer for 10 minutes, until zucchini is just tender. Add salt and pepper and serve hot.

Adapted from Moosewood Restaurant Low-Fat Favorites page 334

zucchini on the vine


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