Tasty Asian Zucchini Side
A fresh and flavorful zucchini side dish that's quick to make, with crisp edges and a saucy finish.
Ingredients
Main Ingredients
- 3 medium Zucchinis Fresh, for a crispy texture.
- 2 tablespoons Vegetable Oil Can substitute with canola or sunflower oil.
- 3 cloves Garlic Freshly minced for aroma and flavor.
- 2 tablespoons Soy Sauce Low-sodium options recommended.
- 1 tablespoon Sesame Oil Toasted for richer aroma.
- 1 tablespoon Rice Vinegar Can substitute with apple cider vinegar.
- 1 tablespoon Sesame Seeds Optional for garnish.
Instructions
Preparation
- Slice the zucchinis into half-moons about 1/4-inch thick.
- Heat the vegetable oil in a wide skillet over medium-high heat until it’s shimmering.
- Add zucchini in a single layer and let them sear for 2 minutes undisturbed.
- Flip the zucchini and cook for another minute; add minced garlic in the last 30 seconds.
- Mix soy sauce, sesame oil, and rice vinegar in a small bowl and drizzle it over the zucchini.
- Toss quickly to coat and remove from heat when sauce is glossy and the slices are still slightly crisp.
- Sprinkle sesame seeds and serve hot or warm.
Notes
High heat and short cooking time prevents sogginess. Can be prepped ahead of time. Great paired with heavier dishes like casseroles.