Baked Thai Zucchini

Baked Thai Zucchini is a delightful fusion of fresh zucchini and aromatic Thai spices, creating a light yet satisfying vegan dish. This oven-baked recipe brings out the natural sweetness of the zucchini, enhanced by a savory coconut curry sauce.

Ingredients

• Zucchini - 2 medium-sized
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil leaves - 10 leaves, chopped
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Brown sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out some of the flesh to create a small boat.
3. In a mixing bowl, combine the coconut milk, red curry paste, minced garlic, chopped basil, soy sauce, lime juice, brown sugar, salt, and black pepper. Mix well until smooth.
4. Place the zucchini halves on a baking tray lined with parchment paper. Pour the coconut curry mixture evenly into each zucchini boat.
5. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the sauce is bubbling.
6. Remove from the oven and let cool for a few minutes. Garnish with sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• High in antioxidants and vitamins from zucchini, promoting overall health.
• Coconut milk provides healthy fats and can support heart health.

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