Spicy Asian Zucchini
Here'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're tender-crisp rather than watery-mushy. Though, if you want soft all the way through, it'll be easier to do them in the oven - see notes.
Serve as a substantial side or a hearty healthy lunch!
RECIPE ⬇️ or PRINT:
Spicy Asian Zucchini
5 small / medium zucchini, cut in half lengthways
1 tbsp plain oil
3/4 tsp cooking/kosher salt
1/4 cup crispy fried shallots, store bought (info here, pantry staple!)
1 green onion stem finely sliced
SPICY ASIAN SAUCE:
1 tbsp plain oil
3 garlic cloves finely minced
1 tbsp sambal oelak (sub sriracha or chilli crisp but be CAREFUL of spiciness!)
1 tbsp sesame oil toasted
1 tbsp soy sauce light or all-purpose NOT dark soy
2 tbsp mirin – sub honey
1. Coat zucchini in oil and salt. Heat non-stick pan on medium/medium high then cook zucchini until cut face is golden, about 3 – 4 min. Turn and cook otherside for 2 to 3 min until crisp/tender, we are not after fully soft mush! It will keep cooking from residual heat as you make the sauce.
2. Pile zucchini onto a plate. Cool pan, turn stove down to low. Heat 1 tbsp oil then saute garlic for 30 sec or until light golden. Add remaining sauce ingredients, the simmer for 30 sec until a thin syrup. Pour over zucchini, finish with crispy shallots and green onion. Eat!
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