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.
A Thai Twist - Zucchini in Creamy Coconut Sauce
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.
Simmer squash in coconut sauce.
Serve Zucchini With
Zucchini in Creamy Coconut Sauce
- Total Time: 25 minutes
- Yield: 6 1x
- Diet: Gluten Free
A delicious dish of zucchini in creamy coconut sauce that makes the 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.
- 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
- 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
- 2 – 3 Tablespoons fresh cilantro, minced.
- In a deep skillet or Dutch oven, heat oil on medium, stir in garlic, onion, and celery, and cook for 5 minutes, often stirring until vegetables soften.
- Add and mushrooms, salt, squash, and cook for 5 more minutes, stirring often.
- Add tomato paste and gently work the paste into the vegetables.
- Add coconut milk and simmer on low for 10 minutes.
- Taste for seasoning and serve. Note: Feel free to spice it up with red pepper flakes, hot chile sauce, or red curry paste.
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
8 responses to “Zucchini in Creamy Coconut Sauce”
This was so good — The changes I made were only because these were the things I had on hand and I was trying to use up some things — I’ll bet the recipe “as is” is delicious, but I thought I’d share our version. Zucchini only (a 3-pack from Aldi), 1 pkg brown mushrooms, 4 small peeled sweet potatoes, chopped and roasted in olive oil/salt, a splash of tomato sauce instead of paste, and the coconut milk was one can minus 1/2 cup. Like I said, I was improvising! Used the same onion, garlic, salt, siracha. No lime but I will try next time! Left off the cilantro. Sorry I’m not one of those people trying to improve your awesome recipe, I’m just sharing that it is a flexible recipe! I think the coconut milk/siracha combo is so so tasty – not too hot. This is in our rotation now! Thank you so much.
Hi Heather, that makes me so happy to hear! Thanks so much for taking the time to comment and I appreciate your creative use of what’s on hand. Brilliant!