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For this recipe Sesame Ginger Zucchini recipe, the first thing you want to do is chop the zucchini into evenly sized chunks. I first sliced off 1/2 inch rounds, then either cut those into quarters or six pieces, depending on how big each round was. Mine were big, so for most, I'm thinking you'd probably quarter them.
Whisk together the ginger and the soy sauce and set aside.
Next, heat a large skillet to medium high (almost high-high) heat and pour in the sesame oil. Add the zucchini in a nice, even layer. DON'T stir. Seriously, just leave it be. This is the most important step. Letting it sit lets it get the nice char. Otherwise, things can get mushy.
After about 3-4 minutes, give the zucchini one nice toss. Again, let it sit. For another three minutes or so.
Time to toss it again. You'll see some nice caramelization now. Reduce the heat a tad and pour in the sauce. Give everything a nice stir, and allow the flavors to hang out in the pan for a bit and let some of the liquids evaporate, about another two-three minutes. You can give it a toss once or twice, but not so much that the zucchini breaks apart.
Serve the zucchini in a bowl, garnished with sesame seeds and cilantro, if desired.