Step 1

Toss the zucchini in oil then sprinkle with salt and toss to (roughly) coat all over.

Step 2

Cook - Heat a large non-stick pan over medium-high heat. Place half the zucchini cut side down and cook for 3 to 4 minutes until the surface is golden. Turn and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with remaining zucchini.

Step 3

Sauce - cool the pan slightly then return to medium heat. Heat the oil then sauté the garlic until light golden. Add remaining Sauce ingredients, simmer for 30 seconds until syrupy.

Step 4

Serve - Pour over zucchini, pile on Crispy Asian Shallots and green onion. Eat!