Tuesday, July 21, 2015
Spicy Asian Zucchini
I love cooking with zucchini. When I have a garden in Florida, I'll have TONS of recipes to share with you but for now I buy all my zucchini. Carol's garden is exploding with zucchini and she is going to post a few of her favorite recipes soon on the blog.
The recipe is from Neighbor Food and it's a make again. Easy and loved it.
1 large or two small zucchini-cut into long strips
2 teaspoons sesame oil
1/4 cup soy sauce (Tamari if gluten free)
2 Tablespoons sriracha sauce
1 teaspoon honey
2 Tablespoons sesame seeds ( I like to toast mine)*
2 green onions, sliced ( didn't use)
In a large skillet heat 2 teaspoons of sesame oil over medium high heat.
Add zucchini ( saute them in batches depending on the size of your skillet and how much zucchini you have).
Season with salt and pepper and saute until browned . Remove from heat and set aside. Repeat with remaining zucchini if needed.
Whisk together the soy sauce, sriracha, and honey in a small bowl. Pour the mixture over the sauteed zucchini. Depending on how much zucchini you cooked you may not need to use all the sauce. Toss to combine.
Sprinkle the zucchini with sesame seeds and green onions.
* To toast sesame seeds:
In a medium size dry skillet heat for 3-5 minutes.
Bake on a ungreased cookie sheet at 350 degrees for 8-10 minutes. At 5 minutes or so toss the seeds to make sure all of them brown.
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