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This Spicy Asian Zucchini can be whipped up in 10 minutes and makes a great summer side dish. 

This Spicy Asian Zucchini is a quick and easy summer side dish.

I firmly believe there is a direct correlation between the amount of zucchini we have available to us, and how excited I am to use it. At the beginning of the season when the first small zucchinis show up in our gardens or our CSA boxes, it’s a thrill. We make our first zucchini bread, toss them into omelets, and maybe even saute them for a sandwich. But then they keep coming. They grow in both size and number, and by mid-season, when the zucchinis are taking over our gardens and our countertops, we’re sick of them. We research recipes on Pinterest for zucchini tots, zucchini brownies, and zucchini casseroles. We think if one more baseball-bat-sized zucchini dares show up at our house, we’ll just have to pack up and let the zucchinis have the place.

This gluten free side dish recipe is a great way to use up all that zucchini!

It’s when you’re in that place of sheer desperation that this recipe comes in handy. It’s super simple (as in 5 ingredients and 10 minutes prep time), it uses at least one of those pesky zucchinis, and it’s a welcome departure from the more traditional cheesy zucchini casserole or zucchini bread.

This dish gets it’s flavor from a mixture of soy sauce, sriracha, and honey which provides a good punch of spicy heat to the otherwise (dare I say) lackluster flavor of the zucchini. A little sprinkling of sesame seeds and green onion round out the deal.

This Spicy Asian Zucchini Recipe is a great 10 minute side dish!

So don’t pack up your things just yet. Fight back the onslaught of zucchinis and enjoy a fab side dish all in one shot. Now that’s what I call killing two zucchinis with one recipe.

Spicy Asian Zucchini (5 Minute Side Dish)
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 large or two small zucchini, cut into long strips
  • Sesame oil
  • ¼ cup soy sauce (Tamari if gluten free)
  • 2 Tablespoons sriracha sauce
  • 1 teaspoon honey
  • 2 Tablespoons sesame seeds
  • 2 green onions, sliced
  • Salt
  • Pepper
Instructions
  1. Heat 2 teaspoons of sesame oil in a large skillet over medium high heat. Add the zucchini (you may have to saute them in batches depending on the size of your skillet and how much zucchini you have). Sprinkle with salt and pepper and saute until browned and tender. Remove from heat. Repeat with remaining zucchini if needed.
  2. Whisk together the soy sauce, sriracha, and honey. Pour the mixture over the sauteed zucchini (again, you may not need to use all the sauce depending on how much zucchini you have. Taste as you go). Toss to combine. To serve, sprinkle the zucchini with sesame seeds and green onions. This side dish is tasty warm or at room temperature.

Recipe by Neighborfood 

{ 20 comments… add one }

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  • realfoodbydad July 28, 2014, 11:55 AM

    This looks so good, I might never even get to the main dish. Awesome!

  • Erin@WellPlated July 28, 2014, 5:32 PM

    So need this recipe! Impulse bought way too many zucchini this weekend at the farmers market, because it was so darn cheap, and I’ve been trying figure out what to do with it. You are my hero!

  • Lori | Foxes Love Lemons July 28, 2014, 5:54 PM

    I totally hear you on this. Zucchini is so exciting at first. And then it just keeps coming…and coming. I’ll definitely be keeping this recipe in my back pocket, because I always have all of the ingredients on hand. Beautiful photography, too. Love it!

  • Ala Shih July 28, 2014, 6:54 PM

    Haha! I love the zucchini desperation season, as weird as it sounds. And I love the flair of this side dish, too–will need to try it tonight!

  • Sheena McKinnon May 26, 2015, 1:51 PM

    I just made this. Lovely!

  • Linda July 21, 2015, 8:31 AM

    I loved this! Added the post to my blog with a link back to you

  • Denise December 14, 2016, 11:26 PM

    I can’t even tell you how excited I was to find this recipe! I make two zucchini side dishes…..pretty much always Italian inspired and for YEARS. This is easier, faster, and tastier! Love this recipe so much!

    • Courtney December 20, 2016, 8:50 PM

      This comment made my day! I’m so glad you enjoy the recipe!

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