Zucchini in Coconut Sauce Makes Veggies Irresistible

A delicious, creamy coconut sauce that makes zucchini or yellow squash irresistible. Your pickiest eaters will become veggie fanatics. Serve with Thai Grilled Salmon and Basmati Rice Pilaf for an anniversary or birthday dinner idea. No one will know it's low-carb.
Zucchini in Coconut Sauce in a white bowl

Vegetable Garden Filled with Zucchini and Yellow Squash?

Green and yellow zucchini are the stars in my vegetable garden because they are the first to harvest yearly.  It’s great when the bounty starts coming in, and fresh produce arrives for FREE  (minus the organic compost, seedlings, stakes, raised beds, etc.). During the summer, I am always looking for new ways to use zucchini because they are so prolific and I don’t want any of my hard work to go the waste. Zucchini is also great in quiche, omelet, or try this frittata recipe. Give these recipes a try if you have an abundance of these delightful veggies in your garden.

Zucchini in Coconut Sauce in a white bowl

A Thai Twist

The coconut milk gives a Thai twist and provides a delicious, creamy sauce that makes the zucchini irresistible. The tomato paste adds a unique zing to the sauce – everyone will become a veggie fanatic. Traditional green zucchini or yellow squash can be used in this recipe. Feel free to spice it up with red pepper flakes, hot chile sauce, or red curry paste.

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Zucchini in Coconut Sauce in a white bowl

Zucchini in Coconut Sauce


Description

A delicious, creamy coconut sauce that makes zucchini or yellow squash irresistible. Your pickiest eaters will become veggie fanatics. Serve with Thai Grilled Salmon and Basmati Rice Pilaf for an anniversary or birthday dinner idea. No one will know it’s low-carb.


Ingredients

Units Scale
  • 2 Tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 celery stalk, diced
  • 1/2 teaspoon salt
  • 2 zucchinis, or yellow squash, diced (or 1 of each makes a colorful dish)
  • 1 lb. white mushrooms, sliced, optional
  • 3 oz. tomato paste*
  • 13.5 oz. can coconut milk (no sugar added)
  • 1 Tablespoon red curry paste or sriracha sauce or to taste, optional
  • 1 lime, quartered
  • 23 Tablespoons fresh cilantro, minced.

Instructions

  1. In a deep skillet or Dutch oven, heat oil on medium and stir in garlic, onion, celery, and cook for 5 minutes, often stirring until vegetables soften.
    Saute onion, celery, and garlic.
    Saute vegetables in a Dutch oven or saute pan.
  2. Add and mushrooms, salt, squash, and cook for 5 more minutes, stirring often.
  3. Add in tomato paste and gently work the paste into the vegetables.
    Saute yellow zucchini squash
    Gently work in the tomato paste.
  4. Add coconut milk and simmer on low for 10 minutes.
    Simmer yellow squash zucchini in coconut sauce
    Simmer squash in coconut milk
  5. Taste for seasoning and serve. Note: Feel free to spice it up with red pepper flakes, hot chile sauce, or red curry paste.

 

Notes

If eating low-carb or paleo, serve over cauliflower rice.

Tip: freeze the unused portion of tomato paste in a zip-lock baggie for future use.

  • Prep Time: 5
  • Cook Time: 20
  • Category: Sides
  • Method: Stove Top
  • Cuisine: Thai

Keywords: Paleo, gluten free

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