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!

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Looking for some inspiration?… For more Recipes with Zucchini, click HERE! ; for more Recipes with Lime, click HERE! ; for more Recipes with Pumpkin Seeds, click HERE! ; and for more Recipes with Parsley, click HERE!

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Zucchini with Pesto | Coconut Lime Rice

bakingwithnessa

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!

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Prep Time 15 minutes mins

Bake / Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Vegetables

Cuisine American

Servings 4

Equipment

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Spatula

Ingredients

 

1x2x3x

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
  

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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
  

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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
  

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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!
  

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YouTube Video

Photos

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Nutrition

Calories: 591kcal | Carbohydrates: 52g | Protein: 17g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 263mg | Potassium: 960mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1044IU | Vitamin C: 54mg | Calcium: 257mg | Iron: 6mg

Keyword Coconut, coconut lime rice, easy lime rice, Lime, pesto, Zucchini, zucchini wth pesto

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/zucchini-with-pesto-coconut-lime-rice/

Credit: “Quick and Easy Coconut Lime Rice Recipe”  from Natalie’s blog Tastes Lovely. Perfect for an easy dinner meal full of favors! Thanks for the Recipe!~Nessa

Aujourd’hui je vous propose une recette ultra simple à faire qui se réalise en très peu de temps: Une Poêlée de Courgette au Pesto accompagnée d’un riz au citron vert et au lait de coco. Vos gourmands se resserviront avec plaisir!

Avec cette recette, je participe au défi culinaire du blog CMUM “Compile Moi Un Menu” Notre organisatrice est Nath – Une cuisine pour Voozenoo

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Pour commencer le début de l’été, Nath nous propose un superbe thème de saison: “Une Battle entre l’Aubergine et la Courgette” Inscription et dépôt de recettes ICI!

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