Spicy Asian Zucchini
Spicy Asian Zucchini is a tasty and easy dish that brings Asian flavors to your meal, featuring crispy shallots and a spicy sauce that adds a unique twist to standard zucchini preparation.
Ingredients
Main Ingredients
- 5 pieces small/medium zucchini (cut in half lengthways) Use fresh zucchini for the best flavor and texture.
- 1 tbsp canola oil (or other plain oil)
- 3/4 tsp cooking/kosher salt
- 1/4 cup crispy fried shallots For extra crunch, sprinkle some right before serving.
- 1 stem green onion (finely sliced)
Sauce Ingredients
- 2 tbsp canola oil (or other plain oil)
- 3 cloves garlic (finely minced)
- 1 tbsp sambal oelak (sub sriracha or chilli crisp) Adjust according to your taste.
- 1 tbsp sesame oil (toasted)
- 1 tbsp soy sauce (light or all-purpose, NOT dark soy)
- 2 tbsp mirin (sub honey) Skip for vegan option.
Instructions
Preparation
- Toss the zucchini in oil then sprinkle with salt and toss to coat all over.
Cooking Zucchini
- 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 the zucchini and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with the remaining zucchini.
Making the 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.
Serving
- Pour sauce over zucchini, pile on crispy Asian shallots and green onion. Enjoy!
Notes
If you have leftovers, store them in an airtight container in the fridge for about 2 to 3 days. Reheat in the microwave or in a pan when ready to eat. The crispy shallots might lose some crunch, but it’ll still taste great.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 400mgFiber: 3gSugar: 2g
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