Blend coconut, onion, green chilies, garlic and cumin into a coarse paste. Set aside.
Heat oil in a pan, add mustard seeds and urad dal; once the seeds start to splutter, add the zucchini and turmeric. Cover and cook till zucchini is fork tender, about 6~8 minutes.
Add the ground coconut paste, mix well and cook till it doesn't smell raw anymore, about 3~4 minutes. Season with salt and turn off the heat. Serve warm with steamed rice and dal.