Spicy Asian Zucchini
A quick and easy recipe for Spicy Asian Zucchini, featuring meaty zucchini halves seared and paired with a mild spicy chili garlic sauce.
Equipment
- large non-stick pan
Ingredients
- 5 medium zucchini cut in half lengthways
- 1 tablespoon canola oil or other plain oil
- ¾ teaspoon cooking/kosher salt
- ¼ cup crispy fried shallots store bought
- 1 stem green onion finely sliced
Spicy sauce
- 1 tablespoon canola oil or other plain oil
- 3 cloves garlic finely minced
- 1 tablespoon sambal oelak sub sriracha or chilli crisp
- 1 tablespoon sesame oil toasted
- 1 tablespoon soy sauce light or all-purpose NOT dark soy
- 2 tablespoon mirin sub honey
Instructions
- Toss the zucchini in oil then sprinkle with salt and toss to coat all over.
- 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 and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with remaining zucchini.
- 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.
- Pour over zucchini, pile on crispy fried shallots and green onion. Eat!
Notes
Use small/medium zucchini (~15 – 18cm long) to cook properly. If overcooked, zucchini will be watery. Can substitute sambal oelak with sriracha or chili crisp. Storage in the fridge for 2 days may cause the sauce to go watery.
Nutrition
Serving: 1servingCalories: 143kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 642mgPotassium: 53mg
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