Zucchini with Pesto | Coconut Lime Rice

Dive into the fresh flavors of Summer Zucchini drizzled with creamy, nut-free Parsley Pesto, paired perfectly with Zesty Coconut Lime Rice. This quick dinner will be the star at your dinner table!

Prep Time 15

Bake / Cook Time 25

Total Time 40

Ingredients

COCONUT LIME RICE

▢ 1/2 tsp (2 g) coconut oil
▢ 1 cup (185 g) basmati rice
▢ 13.50 oz (385 g) coconut milk (1 can)
▢ 1 lime zest (From 1 Lime)
▢ 1/2 (15 g) lime juice (From 1/2 Lime)

ZUCCHINI

▢ 4 zucchini
▢ 2 Tbsp (28 g) olive oil (Divided)
▢ 4 garlic cloves (Sliced)
▢ sea salt

ITALIAN PARSLEY PESTO

▢ 0.88 oz (25 g) Italian parsley leaves
▢ 2.50 oz (70 g) avocado oil
▢ 1.60 oz (45 g) Pumpkin seeds
▢ 1 garlic clove
▢ 1.06 oz (30 g) lime juice (From 1 Large Lime)
▢ 2 oz (55 g) parmesan cheese (Grated + more for topping)

Instructions

COCONUT LIME RICE PREPARATION

In a small sauce pan over medium high heat, saute the rice in the coconut oil for just 1 minute. Pour in the can of coconut milk and stir to combine.
Bring to a boil, cover with a lid, and reduce heat to low. Simmer the rice covered for 35 minutes. Remove from heat, and allow to sit with the lid on for another 10 minutes.
Remove the lid, fluff the rice with a fork, then stir in the lime zest, lime juice, and salt to taste. Serve warm.
1/2 tsp coconut oil, 1 cup basmati rice, 13.50 oz coconut milk, 1 lime zest, 1/2 lime juice

ZUCCHINI PREPARATION

While your rice is cooking, prepare the zucchini.
Wash zucchini, trim off ends . Cut zucchini into 1/3-inch | 1 cm slices.Heat olive oil over medium heat in large frying pan.
Add the chopped garlic cloves and sliced zucchini arranging them in a single layer, if possible.
Turn heat to medium-low, cook for about 4 minutes on each sides turning the zucchini once or twice.
After 4 minutes, check to see if both sides are browned and the zucchini is getting tender to your liking.
4 zucchini, 2 Tbsp olive oil, 4 garlic cloves, sea salt

PARSLEY PESTO PREPARATION

In a small food processor, combine the Italian parsley, avocado oil, pumpkin seeds, garlic, lime juice and grated parmesan cheese. Blend until smooth. Taste and season with salt and pepper to taste.
0.88 oz Italian parsley leaves, 2.50 oz avocado oil, 1.60 oz Pumpkin seeds, 1 garlic clove, 1.06 oz lime juice, 2 oz parmesan cheese

ASSEMBLY

On a service platter, layer the coconut lime rice, then the zucchini, add dollops of pesto and finish with grated parmesan on top. Enjoy & Bon Appétit!