Description
A quick and flavorful Asian-inspired zucchini side dish, perfect for busy weeknights. This recipe features tender-crisp zucchini sautéed with garlic and coated in a savory soy-sesame sauce, ready in under 35 minutes.
Ingredients
Scale
- 3 medium Zucchinis
- 2 tablespoons Vegetable Oil
- 3 cloves Garlic
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame Seeds (optional)
Instructions
- Wash and trim the ends of the zucchinis, slicing them into thin rounds or half-moons.
- In a skillet, heat the vegetable oil over medium heat until shimmering.
- Add minced garlic and sauté for 1 minute until fragrant and lightly golden.
- Toss in the sliced zucchini and cook for 5-7 minutes until tender but crisp.
- Whisk together soy sauce, sesame oil, and rice vinegar in a bowl.
- Pour the sauce over the cooked zucchini and stir well to coat.
- Remove from heat, sprinkle with sesame seeds, and serve.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Can be frozen for longer storage.
- For a gluten-free option, use tamari instead of soy sauce.
- Avoid burning the garlic; stir continuously.
- Do not overcook the zucchini; it should remain crisp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg