Pan Roasted Zucchini with Mango-Coconut Sauce

Pan Roasted Zucchini Main

Pan Roasted Zucchini with Ginger Chard and Mango-Coconut Sauce

If you are anything like me, you can’t resist a deal on mangos! The local market was selling them by the case at a fantastic price, so of course we had to pick some up. The question then invariably becomes ‘what to do with them now?’ This recipe was born out of a need to use the last lonely mango in the case. #NoMangoLeftBehind

The elements are pretty simple, fluffy basmati rice topped with wilted ginger-spiked Swiss chard leaves, and pan roasted zucchini slices, topped with a drizzle of the quick to prepare Coconut-Mango sauce. I had used the stems of the Swiss chard to make a tangy chutney that brings it all together.

Pan Roasted Zucchini Main Course

Pan Roasted Zucchini with Mango-Coconut Sauce
Prep time
Cook time
Total time
Here’s a main course dish featuring zucchini in the starring role, supported by ginger-spiked Swiss Chard and a quick-to-put-together Coconut-Mango sauce.
Serves: 2 servings
  • 2 medium zucchinis, ends trimmed and sliced lengthwise into ¼ –inch thick slices. You’ll get 4-6 slices per zucchini
  • Vegetable Oil
  • 1 recipe Ginger Chard, see below
  • 1 recipe Coconut-Mango Curry Sauce, see below
  • 2-3 cups prepared basmati rice
  • Cilantro leaves for garnish
  • Optional, but recommended, Chard Stem and Date Chutney
Coconut-Mango Sauce
  • 1 medium Mango, peeled, pitted, and chopped
  • 1 teaspoon vegetable oil
  • 1 green onion, thinly sliced
  • 1 clove garlic, peeled and minced
  • 1 teaspoon minced ginger
  • ½ teaspoon curry powder, I like a slightly spicy Madras-style curry powder
  • ¾ cup coconut milk, that’s around ½ a can
  • ½ teaspoon sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon finely chopped cilantro leaves (optional)
Ginger Swiss Chard
  • 1 bunch of Swiss Chard, leaves only. Roughly chopped, washed, and left a little wet. Reserve the chard stems for another purpose, like Chard Stem Chutney
  • 1 ½ teaspoons neutral flavored oil – canola, vegetable, refined coconut
  • 1 teaspoon minced ginger
  • 1 clove garlic, minced
  • Pinch of sugar
  • Salt and Pepper to taste
  • A few drops of lemon juice
To Prepare the Coconut-Mango Sauce
  1. Heat a small pot or frying pan over medium heat until hot.
  2. Add the oil. When it’s hot, add the green onions, garlic and ginger.
  3. Cook for gently for about a minute. You want it to become very aromatic, but not brown
  4. Add the curry powder and allow it to toast for around 30 seconds
  5. Add the coconut milk, sugar and mango.
  6. Bring to a simmer and cook until the sauce has this thickened, less than 5 minutes
  7. Remove from the heat and stir in the lemon juice and cilantro
  8. Check the seasoning and add a little salt if needed.
To Prepare the Ginger Swiss Chard
  1. Heat a sauté pan over medium heat until the pan is hot.
  2. Add the oil, then the garlic and ginger.
  3. After around 30 seconds, add the damp chard leaves. If they don’t all fit in the pan, don’t worry, they will! Add a handful at a time and stir well. Within a minute or so they will have wilted down enough to add more to the pan. Keep adding more until they are all in the pan.
  4. Continue to cook until all of the leaves have wilted and tenderized, and the colour is bright green, around 3-5 minutes.
  5. Season lightly with salt, pepper, a pinch of sugar, and a tiny squeeze of lemon juice.
To Finish the Dish
  1. Heat a pan that is large enough to hold the zucchini in a single layer. You will almost definitely need to do this in batches. Season each slice with a little salt and pepper. Add a little oil to the pan then lay in the zucchini. Roast over medium high heat until browned on the one side, 2-3 minutes. Carefully flip the pieces and pan roast for another 2-3 minutes until they are cooked through. Carefully remove them from the pan and repeat with the remaining zucchini, adding a little more oil as needed.
  2. Have all of the other components ready to go and hot when you start to cook the zucchini.
  3. In the center of each plate, place a mound of basmati rice. Try to leave some space between the rice and the rim, ideally around an inch all the way around. Top the rice with half of the ginger chard, pressing it slightly into the rice. This will help it stay where you want it. Lay the zucchini slices on top of the chard, then drizzle the coconut sauce over the zucchini and around the rice in the space you left between the rice and the rim. Sprinkle a little bit of chopped cilantro over everything. Serve with some of the chutney on the side.

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