Best Zucchini With Coconut Milk Recipes

Zucchini Coconut Bread image

Provided by HopeK

Time 1h40m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup shredded coconut or 1 cup shredded flaked coconut
2 cups raw unpeeled grated zucchini
1/2 cup walnuts (optional)

Steps:

Nutrition Facts : Calories 233.2, Fat 11.2, SaturatedFat 2.6, Cholesterol 23.2, Sodium 184.8, Carbohydrate 31, Fiber 0.8, Sugar 18.7, Protein 2.6

Zucchini with Rice and Coconut Milk Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 12

3 - 4 cups of zucchini - sliced
1 onion - sliced thin
3 cloves of garlic - chopped
Healthy handful of fresh basil - sliced
1 cup chicken broth
1 tablespoon - lemon juice
13.5 oz can of coconut milk
3/4 tsp. salt
1/2 tsp. ground black pepper
1 1/2 tsp. curry powder
2 tablespoons olive oil
1 1/2 cups uncooked rice

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.

Zucchini with Rice and Coconut Milk image

Provided by Catherine Cappiello Pappas

Categories Rice Sides

Time 40m

Number Of Ingredients 12

3 - 4 cups of zucchini - sliced
1 onion - sliced thin
3 cloves of garlic - chopped
healthy handful of fresh basil - sliced
1 cup chicken broth
1 tablespoon - lemon juice
13.5 oz can of coconut milk
¾ tsp. salt
½ tsp. ground black pepper
1 ½ tsp. curry powder
2 tablespoons olive oil
1½ cups uncooked rice

Steps:

1. 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 image

Provided by Martha Stewart

Time 6h

Yield About 2 quarts

Number Of Ingredients 10

2 tablespoons vegetable oil
1 1/2 pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving
1/2 cup sliced shallots (from 2 small)
1 tablespoon chopped fresh ginger (from a 1-inch piece)
1 tablespoon chopped garlic (from 2 to 3 cloves)
Kosher salt
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces
1 can (13.5 ounces) light coconut milk
1/2 cup packed fresh cilantro, plus leaves for serving
2 tablespoons fresh lime juice

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.