Spicy Asian Zucchini
This Spicy Asian Zucchini is a quick, 5 minute side dish that's perfect for using up summer zucchini. You'll love this quick sweet, spicy, and savory sauce.
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Servings:
Calories: 51kcal
Ingredients
- Sesame oil (to coat)
- 1/4 cup low sodium soy sauce (or sub tamari for gluten free option)
- 1 teaspoon honey
- 2 cloves garlic (minced, (optional))
- 2 Tablespoons sriracha sauce
- 1 large or two medium zucchini (cut into 1/2 inch thick spears)
- 1 Tablespoon sesame seeds
- 2 green onions (chopped)
Instructions
- In a glass measuring cup, whisk together the soy sauce, sriracha, honey, and garlic, if using. Set aside.
- Heat a large non stick or cast iron skillet over medium high heat, and add enough sesame oil to coat. Add the zucchini in a single layer. (You may have to saute them in batches depending on the size of your skillet and how much zucchini you have). Saute, undisturbed, until the zucchini is browned on the bottom, about 2-3 minutes. Flip and brown the other side, about another 2 minutes.
- Pour half of the sauce over the zucchini and toss for about a minute, adding the remaining sauce if needed. You want to have enough to fully coat all of the zucchini. Remove from heat and sprinkle with sesame seeds and green onions. Serve.
Notes
- Feel free to adjust the sriracha to your own tastes. This dish will have quite a bit of heat as written.
- We enjoy these leftovers cold or reheated in a skillet for a few minutes.
- To avoid mushy zucchini, use medium high heat and cook until just browned. Don't cook the zucchini long in the sauce.
Nutrition
Calories: 51kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 507mg | Potassium: 347mg | Fiber: 1g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 24mg | Calcium: 39mg | Iron: 1mg
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