Zucchini With Coconut Milk Food

CREAMY ZUCCHINI & COCONUT MILK SOUP RECIPE (DAIRY-FREE)

Steps:

• Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and chili pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
• Turn the heat to medium, add the grated zucchini and chopped mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper.
• Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
• Remove soup from the heat and let cool for about 10 minutes. Trust me, you do not want to skip this step. That is, unless you enjoy wiping hot soup off your ceiling after your blender lid flies off.
• Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
• This soup can also be served chilled - a nice treat on a hot day.

ZUCCHINI NOODLES IN COCONUT MILK

Steps:

• Rinse and finely grate zucchini.
• Rinse basil, shake dry, pluck leaves and finely chop.
• In a pot, bring coconut milk, 50 ml (approximately 3 tablespoons) water, grated zucchini and noodles to a boil. Simmer on low heat until noodles are just al dente, about 3 minutes, stirring constantly. Stir in oil and basil. Check temperature before feeding.

ZUCCHINI WITH RICE AND COCONUT MILK RECIPE - (4.5/5)

Steps:

• Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 - 35 minutes. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste. Prepare the rice as directed.

THAI ZUCCHINI-COCONUT SOUP

Steps:

• In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.

ZUCCHINI WITH COCONUT MILK

Steps:

• 1. Prepare the coconut milk. In a food processor or a blender, process together the ginger, garlic, green chili pepper, curry leaves, cilantro (save some for garnish), and coconut to make a smooth paste, adding a spoonful or two of water, if needed.2. Heat the oil in a large nonstick wok or saucepan over medium heat, add the ginger-cilantro paste and cook, stirring, until golden, about 5 minutes.3. Add the coriander, turmeric, and salt, then mix in the zucchinis. Cook, stirring, 2 to 3 minutes, then add the coconut milk, cover the pan, reduce the heat and cook, stirring occasionally, until the zucchinis are soft, 5 to 7 minutes. Transfer to a serving dish, garnish with chopped cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ZUCCHINI COCONUT BREAD

Steps:

• Preheat oven to 325 degree F.
• Grease 2 loaf pans.
• Combine all ingredients in mixing bowl.
• Mixture will be very thick.
• Pour equal amounts of batter into 2 loaf pans.
• Bake 1 hour and 15 minutes or until done.