Light South East Asian Zucchini Bake
Elevate your weeknight dinner routine with this irresistibly fragrant Light South East Asian Zucchini Bake, a fusion of bold flavors and wholesome ingredients. Thinly sliced zucchini is layered with a velvety coconut milk base infused with aromatic red curry paste, zesty lime juice, soy sauce, and a hint of fish sauce for umami depth. Scattered with fresh cilantro, green onion, and a touch of spicy red chili, every bite captures the essence of Southeast Asian cuisine. Topped with golden panko breadcrumbs, this light yet satisfying casserole brings the perfect blend of creamy, crispy, and savory textures to your table. Ready in just 50 minutes, this gluten-free-friendly bake is ideal as a standalone dish or a vibrant side for grilled seafood or tofu.
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons, chopped fresh cilantro
- 2 stalks, chopped green onion
- 1 small, finely chopped red chili
- 3 large eggs
- 1 cup panko breadcrumbs
- 1 teaspoon sesame oil
- 1 teaspoon vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish with vegetable oil.
Slice the zucchinis into thin rounds, approximately 1/4 inch thick, and set them aside.
In a medium bowl, whisk together the coconut milk, red curry paste, soy sauce, fish sauce, lime juice, and sesame oil until well combined.
In a separate bowl, beat the eggs thoroughly and stir them into the coconut milk mixture.
Layer half of the zucchini slices evenly in the prepared baking dish. Pour half of the coconut milk mixture over the zucchini slices.
Sprinkle half of the chopped cilantro, green onion, and red chili over the first layer of zucchini.
Add the remaining zucchini slices on top, followed by the remaining coconut milk mixture and the remaining cilantro, green onion, and chili.
Sprinkle the panko breadcrumbs evenly over the top to create a lightly crispy topping.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and bubbling.
Let the zucchini bake cool slightly before serving. Garnish with additional cilantro or lime wedges if desired.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 40.9 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 309 mg | 24% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2467 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
