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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini in a Coconut Lime Sauce

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	75.7

Total Carbs	7.6 g

Dietary Fiber	2.3 g

Sugars	2.8 g

Total Fat	4.7 g

Saturated Fat	2.9 g

Unsaturated Fat	0.9 g

Potassium	278.8 mg

Protein	2.3 g

Sodium	73.2 mg

Dietary Exchanges 4.7 Fat, 1.2 Vegetables, 0.0 Fruits, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.5
4 1/2 cup chopped zucchini 2.0
2 each medium garlic cloves 0.5
0 1/2 each Chile Peppers, green, whole 0.5
0 1/2 tsp ground turmeric 1.0
1 tsp vegetable oil 2.0
2 each scallions 2.0
2 tbsp fresh lime juice 2.0
2 tbsp fresh basil 2.0
2 tbsp fresh mint 0.25
0 1/4 cup canned coconut milk 1.0
1 pinch salt

Directions

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