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coconut sauteed zucchini recipe
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Coconut sauteed zicchini with buckwheat

With sweet-warm, zesty and spicy flavors of ginger and turmeric, this coconut sautéed zucchini is amazingly good. Add the comforting note of coconut cream and the buckwheat nutty flavor, sure you can't resist such a delicious dish.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: anti-inflammatory, healthy, plantbased, spicy, Vegan
Keyword: easy zucchini recipe, sautéed zucchini, zucchini recipes
Servings: 2 people
Calories:
Author: Githu

Ingredients

Turmeric Zucchini stew

  • 2 cloves garlic
  • 1 thumb fresh ginger
  • 1 a piece of fresh turmeric root
  • 2 medium onions
  • 1 tablespoon olive oil
  • 2 medium zucchini
  • ½ cup coconut cream or cream of your choice
  • pinch of salt & pepper
  • fresh herbs of your choice
  • lemon

Buckwheat

  • 1 cup dry buckwheat groats
  • pinch of salt
  • 2 cups boiling water
  • 1 tablespoon olive oil

Instructions

Turmeric Zucchini stew

  • In a medium size saucepan, bring diced garlic, ginger, & turmeric place it on a medium-low heat and cover.
  • Dice the onions and add them in the saucepan, stir and cover. Bring heat to medium high and let them about 2 mins cook as you...
  • Dice thinly the zucchini after having cleaned them.
  • Stir the onions and add the olive oil, stir again. cover for 1-2 minutes as you finish with zucchini.
  • Bring in the zucchini and combine everything well. Cook them for about 7 min stirring now and then
  • Add salt, pepper and coconut cream. Mix gently and let the cream start to boil then cut off the heat
  • Add fresh herbs of your choice, I opted for cilantro and chive in this recipe.
  • Get the lemon zest by grating the skin with a vegetable peeler (optional)
  • Squeeze the lemon juice and stir together before serving. Serve with buckwheat or quinoa, or rice.
  • Garnish with the lemon zest. Enjoy your sautéed zucchini.
  • Please do share and pin this recipe. Thank you in advance, kiss.

Buckwheat

  • Boil 2 cups of water.
  • Rinse the buckwheat.
  • Place a saucepan on high heat and put the rinsed buckwheat and add salt.
  • Pour the boiling water and stir well. Cover.
  • Let the buckwheat pick up boiling, after 5 mins of boiling, lower the heat to medium.
  • After 10 mins, low the heat to medium-low and let all the water be absorbed.
  • Put of the heat, add the olive oil all around and cover.
  • Serve hot, warm or cold, buckwheat is so delicious you eat it at any meal.

Notes

Hi, start by setting buckwheat to cook, you will cook both the recipes at the same time. 
I chop and dice as I cook, that way it takes less time. You're free to do it your way.