I enjoy garden fresh vegetables perhaps more than most people, but really folks, a gal can only eat so much zucchini before she starts to frown at the prolific plants in the garden! Luckily, I snapped out of my frown quickly, and mustered up a bit of kitchen creativity.
I keep a jar of Tom Yum paste, which is a Thai hot and sour seasoning base, in my freezer at all times. The flavor combination of lemongrass, tamarind, chili peppers, garlic, and lime (among other things) is exquisite, and really has no equivalent in American or Western cooking. In other words, it’s perfect for when you are feeling the Zucchini Blues!
1 medium zucchini, sliced into 1/2 inch thick rings
1 large yellow potato, sliced into 1/4 inch thick rings
1 large tomato, sliced into 1/4 inch thick rings
2 tablespoons Tom Yum paste – any variety, such as Spicy Tom Yum Paste / Instant Sour Paste
1 cup coconut milk
Step 1) Grease a 9″ pie dish with olive oil. Arrange zucchini, potato, and tomato slices as shown (zucchini, potato, zucchini, tomato, repeat).
Step 2) Whisk together the Tom Yum paste and coconut milk. Pour over vegetables. Use a pastry brush to spreading coconut milk mixture, evenly coating vegetables.
Step 3) Cover the pie dish with foil. Bake in a preheated 350 degree oven for 45 minutes, or until potatoes are fork tender.