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Zucchini Larb

I've made larb before using mushrooms, but came upon this zucchini version in Eating Well magazine. It's a great time for #zucchini, so it's a great time to try a new version, right?

What I changed:

  • Skipped the rice

  • Replaced fish sauce with coconut aminos

  • Replaced brown sugar with coconut sugar

  • Stirred in some basil paste instead of sprinkling it on top

zucchini larb

Source: Eating Well Magazine | Serves: 4 | Time: 35 min


1 1/2 cup water

3/4 cup quinoa

1/4 cup lime juice

1 1/2 tbsp aminos

1/2 tsp crushed red pepper

1 tsp coconut sugar

2 tbsp canola oil

1 ¾ cups finely chopped summer #squash

1 ½ cups finely chopped zucchini

1 tbsp basil paste

8 large lettuce leaves

Mint, for serving


Combine water and quinoa in a medium saucepan. Bring to a boil over med-high heat. Reduce heat, cover, and simmer ~15 min.

Meanwhile, whisk lime juice, aminos, red pepper, and sugar in a small bowl.

Add oil, squash and zucchini to a skillet. Cook on med-high heat for about 2 minutes, constantly stirring. Add the sauce. Stir in the quinoa and basil paste.

Serve the zucchini quinoa mixture on lettuce leaves and top with mint. Enjoy!

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