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.

Ingredients:

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)
Salt
Pepper

Directions:

 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.

 To serve:

 Sprinkle the zucchini with sesame seeds and green onions. 

* To toast sesame seeds:

In a medium size dry skillet heat for 3-5 minutes.
                          OR
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.

Featured July 28, 2015 on Delicious Dish Tuesday- Full Time Mama

Featured July 31, 2015 on The Pinterest Party