Madagascar Zucchini Skillet
Transport your taste buds to the exotic flavors of the Indian Ocean with this Madagascar Zucchini Skillet, a vibrant and aromatic dish that combines tender zucchini with the warming spices of turmeric, ginger, and paprika. Infused with the delicate sweetness of Madagascar vanilla bean and creamy coconut milk, this skillet creation is both comforting and adventurous. Cherry tomatoes and a squeeze of lime juice add refreshing pops of acidity, while fresh cilantro ties it all together with a zesty finish. Ready in just 35 minutes, this gluten-free, dairy-free dish is a perfect choice for a quick weeknight dinner or an elegant side to pair with grilled meat or fish. Serve it with jasmine rice for a satisfying meal that’s as wholesome as it is flavorful.
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 2 tablespoons coconut oil
- 1 medium-sized yellow onion
- 3 garlic cloves
- 1 Madagascar vanilla bean
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground ginger
- 0.5 teaspoon paprika
- 1 cup coconut milk
- 1 cup cherry tomatoes
- 0.25 cup fresh cilantro
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Wash and slice the zucchini into half-moons, about 1/4-inch thick. Set aside.
Peel and finely dice the yellow onion. Mince the garlic cloves.
Carefully slice the Madagascar vanilla bean lengthwise and scrape out the seeds. Set the seeds aside and reserve the pod for later use.
Heat a large skillet over medium heat and add the coconut oil.
Once the oil is hot, add the diced onion. Sauté for 2-3 minutes until translucent.
Stir in the minced garlic, turmeric, ground ginger, and paprika. Cook for 1 minute, stirring constantly, until fragrant.
Add the sliced zucchini to the skillet and toss to coat in the spiced oil mixture. Cook for 5-6 minutes, stirring occasionally, until the zucchini begins to soften.
Add the coconut milk, cherry tomatoes, vanilla bean seeds, and the reserved vanilla pod. Stir gently to combine.
Reduce the heat to low and simmer for 8-10 minutes, allowing the zucchini to fully cook and the flavors to meld. Stir occasionally.
Remove the vanilla pod from the skillet and discard.
Season with salt, black pepper, and red chili flakes (if using). Stir in the lime juice and fresh cilantro just before serving.
Serve hot as a main dish with rice or as a side to complement grilled meat or fish.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6831 mg | 297% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 67.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2202 mg | 47% | |
*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.
