Source: dLife

Combining zucchini with an Asian inspired coconut lime sauce creates a full flavored side dish.

Servings

4.5 cup chopped zucchini
2 medium garlic cloves , minced or pressed
0.5 Chile Peppers, green, whole , minced, seeds removed for a milder "hot"
0.5 tsp ground turmeric
1 tsp vegetable oil
2 scallions , chopped
2 tbsp fresh lime juice
2 tbsp fresh basil , chopped
2 tbsp fresh mint
0.25 cup canned coconut milk
1 pinch salt

1 In a skillet, saute the zucchini, garlic, chile, and turmeric in the oil for 5 minutes, stirring constantly to prevent burning.
2 Add the scallions, lime juice, basil, mint, and coconut milk.
3 Cover and cook on low heat for about 10 minutes, until the zucchini is tender.
4 Stir occasionally and if necessary add a splash of water to prevent sticking. Add salt to taste. Serve hot.

This saucy dish is also nice served over rice, millet, or barley.