- 3 large zucchini
- 1 tablespoon sesame oil
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- Garnish: Sesame seeds, cilantro
- 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.
Calories: 360; Fat: 10g (sat 2g); Protein: 32g; Cholesterol: 145mg; Sodium: 1022mg; Fiber: n/a; Carbohydrates: 35g (30g sugars)
yield: 4 servings (serving size: n/a)
time: about 20 minutes
source: Forks and Folly