Super Quick Curried Zucchini & Swiss Chard

Summer means an abundance of vibrant, nutritious vegetables – zucchinis, Swiss chards, tomatoes, lettuce, herbs… Isn’t it a wonderful time?! While I don’t have a veggie garden (#goals!), I get these beautiful farm fresh veggies from Little Bee Farmer’s Market delivered to my doorstep almost every week! It’s a great way to support local and at the same time feed your family nutritious food.

Here’s a recipe for a super quick summery dish, perfect on its own, as a side dish, or to serve with jasmine rice (or cauliflower rice or quinoa for low carb options)!

Prep time: 5 minutes. Cook time: 10 minutes.


  • 2-3 large leaves of Swiss chard, roughly chopped
  • 1 large zucchini, thinly sliced into rounds (I used a mixture of green & yellow zucchinis to add more colors, because why not?)
  • 1 stalk scallion (green onion), thinly sliced (optional)
  • 2-3 tsp yellow curry powder*
  • 1 tbsp coconut oil (or olive oil)
  • 1 cup canned coconut milk
  • splash of fresh lime juice (from about 1/4 of a lime)
  • zest of half a lime
  • salt & pepper to taste


  • Preheat a large saute pan on medium-high heat, add 1 tbsp of coconut oil. Gently sweat the scallion until slightly softened and add the yellow curry powder. Be careful not to burn the curry powder!
  • Add the sliced zucchini to the pan and saute for about a minute.
  • Add coconut milk and bring to a boil before adding the Swiss chard.
  • Squeeze lime juice to the mixture and add salt & pepper to taste.
  • Add fresh lime zest to the mixture right before serving!

*If you don’t have a store-bought curry powder, here’s a good recipe to make your own blend! The key to the blend is to have turmeric to give it that vibrant yellow color which is also super healing for the gut (natural anti-inflammatory)!

This recipe is modified from

Look at all those colors! Colors = antioxidants!

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