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Zucchini in a Coconut Lime Sauce
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Vegetables
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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4 1/2 cup  chopped zucchini
2 each  medium garlic cloves
0 1/2 each  Chile Peppers, green, whole
0 1/2 tsp  ground turmeric
1 tsp  vegetable oil
2 each  scallions
2 tbsp  fresh lime juice
2 tbsp  fresh basil
2 tbsp  fresh mint
0 1/4 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.

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