Zen-Filled Zucchini Casserole

A simple, yet flavorful vegetarian casserole that's perfect for a weeknight meal. The zucchini is sliced thin, so it cooks quickly and evenly, and the coconut milk gives the dish a creamy, rich flavor. The oregano, basil, and turmeric add a subtle warmth and complexity. Best of all, this recipe is easy to make and only requires a few ingredients.

This recipe was inspired by a trip I took to Thailand a few years ago. I was wandering through a local market when I came across a street vendor selling a delicious-looking zucchini dish. I asked her what was in it, and she told me it was simply zucchini, coconut milk, and a few spices. I decided to try making it myself, and I've been hooked ever since. This recipe is my own take on that dish, and it's become a staple in my kitchen. It's a great way to use up zucchini when they're in season, and it's also a healthy and satisfying meal.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 large zucchini, sliced
• 1 cup unsweetened coconut milk
• 1/2 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground turmeric
• Pinch of sea salt

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine all ingredients.
3. Pour mixture into a greased 8x8-inch baking dish.
4. Bake for 20-25 minutes, or until zucchini is tender and golden brown.
5. Let cool slightly before serving.

Why It Works

• Slicing the zucchini thinly allows it to cook quickly and evenly, resulting in a tender texture.
• Coconut milk adds a creamy, rich flavor to the dish without being heavy.
• The oregano, basil, and turmeric add a subtle warmth and complexity to the flavor profile.
• Baking the casserole for 20-25 minutes allows the zucchini to soften and the flavors to meld together.