asian zucchini recipe

Recipe video above. Here&#39;s a great new quick and easy way to use zucchinis! Meaty zucchini halves stove seared then doused in a mild spicy Asian chilli garlic sauce.The stove works so well here - great colour, and cooks them through just enough so they&#39;re tender-crisp rather than watery-mushy. Though, if you want soft all the way through, it&#39;ll be easier to do them in the oven - see notes.Serve as a substantial side or a hearty healthy lunch!

Spicy Asian Zucchini

zucchini, small / medium (, cut in half lengthways (Note 1))

tbsp canola oil ((or other plain oil))

tsp cooking/kosher salt

crispy fried shallots

green onion stem (, finely sliced)

garlic (, finely minced)

tbsp sambal oelak ((sub sriracha or chilli crisp) (Note 3))

tbsp sesame oil (, toasted)

soy sauce (, light or all-purpose NOT dark soy (Note 4))

mirin

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

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.

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.

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

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The most viewed asian zucchini recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spicy Asian Zucchini

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