This simple yet flavorful zucchini stir-fry is seasoned with hearty soy sauce, nutty sesame seeds, and just the right amount of sweetness.
When you need an easy vegetable side dish that’s anything but flavor-shy, this Easy Zucchini Skillet is about to become your go-to recipe. It comes together in under 30 minutes and relies on pantry staples and a few flavors.
Whether your garden is bursting at the seams with zucchini or you just need a new, exciting way to prepare summer squash, this side dish is an all-around winner. Enjoy with chicken, tofu, fish or beef, or go vegetarian and serve over rice or your favorite cereal.
How to choose the best zucchini
When choosing zucchini from the store, make sure that they are firm and without bruises or spots. Small to medium sized zucchini usually taste better as the larger ones have a much higher water content. Always rinse and pat dry your zucchini before cooking.
This sweet and savory sauce shines
What makes this dish so delicious is the “slurry” soy sauce, which is a combination of cornstarch and liquid. As the slurry boils, it will gradually thicken. This blend helps subtly thicken stir-fries while adding loads of soy sauce, garlic, ginger, and toasted sesame oil flavor. A few teaspoons of sugar in the slurry add a touch of sweetness to balance out the acidity and spiciness of some of the other ingredients.
Simple tip!
Because the soy sauce is salty, you probably don’t need to season the dish with additional salt, but always taste the finished product to decide if it needs additional seasoning. Remember, you can always add salt, but you can’t take it away.
Delicious variations
- Use any variety of summer squash.
- shut it up Garnish with crushed peanuts or sliced spring onions.
Zucchini season is upon us!
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- zucchini pancakes
- Lightly sautéed zucchini
- Creamy one pot pasta with zucchini
- Sauteed zucchini with Gruyere
Zucchini Pan
ingredients
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1/4 Cup soy sauce
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2 tablespoon water
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2 tablespoon toasted sesame oildivided
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2 teaspoon rice wine vinegar
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2 teaspoon sugar
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1 teaspoon cornstarch
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1/4 teaspoon crushed red pepper flakes
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1 (1 inch) piece fresh gingerhacked (1 tablespoon)
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3 cloves garlicchopped (2 tablespoons)
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1/2 Middle yellow onionthinly sliced
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2 Middle zucchinicut into 1/4 inch crescents
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White and/or black Sesame seedsfor garnish
method
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Make the sauce:
In a small bowl, whisk together the soy sauce, 2 tablespoons water, 1 tablespoon sesame oil, vinegar, sugar, cornstarch, red pepper flakes, ginger, and garlic. Put aside.
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Cook the zucchini:
Heat the remaining 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
Sauté the onions for 3 to 4 minutes until fragrant and soft. Increase heat to medium-high and add zucchini and prepared sauce. Stir with a rubber spatula and cook, stirring occasionally, until sauce has thickened and zucchini is tender, about 7 minutes.
If you notice deep browning at the bottom of the pan, turn the heat down a little and add a splash of water to sauté the browned bits.
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Surcharge:
Place the courgettes on a platter, sprinkle with sesame seeds and serve.
While this dish is best served immediately, toss your leftovers in an airtight container and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave when you’re ready to dig in for the second round.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 145 | calories |
| 11g | Fat |
| 10g | carbohydrates |
| 4g | protein |
