Zucchini Coconut Breakfast Bake

CP Phase Breakfast Green food vegan vegetarian pescatarian halal kosher keto dairy-free gluten-free nut-free egg-free shellfish-free fish-free soy-free pork-free nightshade-free low-histamine

Zucchini is low-carb and hydrating. Coconut milk adds healthy fat and creaminess. Garlic and herbs support flavor and digestion.

🥦 Ingredients

  • ●2 cups sliced zucchini
  • ●¼ cup coconut milk
  • ●1 clove garlic, minced
  • ●1 tbsp olive oil
  • ●½ tsp salt
  • ●Optional: thyme or oregano

👩‍🍳 How to Make It

1
Prep zucchini: Wash and slice. Sauté: Heat olive oil. Cook zucchini 3 – 4 minutes until tender. Bake: Layer in dish. Pour coconut milk and garlic over top. Sprinkle with salt and herbs. Bake at 375°F for 15 minutes. Serve: Spoon into bowls and enjoy warm.

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