Spicy Asian Zucchini

Spicy Asian Zucchini is a quick and easy side dish that packs a punch of flavor. Thinly sliced zucchini is stir-fried with garlic, ginger, and chili flakes, then tossed in a savory soy-based sauce. The result is a dish that’s both spicy and slightly sweet, with a satisfying crunch. This zucchini dish is a great way to add some excitement to your meals, whether as a side for grilled meats or as part of a larger Asian-inspired spread.

Spicy Asian Zucchini

A quick and spicy stir-fry of zucchini with Asian flavors.

Course Side Dish

Cuisine Asian

Keyword diabetes friendly, vegan

Prep Time 5

Cook Time 7

Total Time 12

Servings 4

Calories 90kcal

Ingredients

3 zucchinis sliced
2 garlic cloves minced
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp chili garlic sauce
1 tsp fresh ginger grated
1 tsp honey
2 green onions finely chopped
1 tbsp sesame seeds
Fresh cilantro for garnish

Instructions

In a small bowl, whisk together the soy sauce, chili garlic sauce, sesame oil and honey. Set aside.
Slice the zucchinis into bite-sized pieces, ensuring uniform thickness for even cooking.
Heat sesame oil in a pan over medium heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for about 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic.
Add the sliced zucchini to the pan. Stir-fry for 3-4 minutes, tossing occasionally until the zucchini starts to soften but still retains a bit of crunch.
Pour the sauce mixture over the zucchini. Stir well to ensure each piece is evenly coated. Cook for another 2 minutes, allowing the sauce to thicken slightly and cling to the zucchini.
Remove the pan from the heat. Sprinkle the sesame seeds and the green parts of the green onions over the zucchini.
Garnish with cilantro if using, and serve immediately as a side dish, or over steamed rice or noodles for a light main course.