Spicy Asian Zucchini

4.78 (13)
⏱ 15 mins 🍽 5, 5 as a side 🌶 asian 🏷 Side dish

This recipe offers a flavourful way to prepare zucchini. Halved zucchinis are pan-seared until golden, then coated in a savoury sauce made with garlic, sambal oelak, soy, and mirin. The dish is finished with crispy fried shallots and sliced green onion for texture. It's a quick and substantial side or a healthy lunch option, ready in about 15 minutes. The stovetop method ensures the zucchini stays tender-crisp rather than becoming mushy.

Spicy Asian Zucchini

Ingredients

  • 5 zucchini, small / medium (, cut in half lengthways (Note 1))
  • 1 tbsp canola oil ((or other plain oil))
  • 3/4 tsp cooking/kosher salt
  • 1/4 cup crispy fried shallots
  • 1 green onion stem (, finely sliced)
  • 1 tbsp canola oil ((or other plain oil))
  • 3 garlic cloves (, finely minced)
  • 1 tbsp sambal oelak ((sub sriracha or chilli crisp) (Note 3))
  • 1 tbsp sesame oil (, toasted)
  • 1 tbsp soy sauce (, light or all-purpose NOT dark soy (Note 4))
  • 2 tbsp mirin ( - sub honey (Note 5))

Method

  1. Combine the zucchini with oil, then add the salt and toss to coat the pieces evenly.
  2. Warm a large non-stick pan. Arrange half the zucchini pieces cut side down and cook for 3 to 4 minutes until golden. Flip and cook the skin side for 3 minutes. Transfer to a plate and cook the remaining batch.
  3. Let the pan cool a little, then place it back over the heat. Warm the oil and cook the garlic until it turns a light gold. Stir in the rest of the Sauce ingredients and let it bubble for 30 seconds until thickened.
  4. Drizzle the sauce over the cooked zucchini, then scatter the Crispy Asian Shallots and green onion on top before serving.

Nutrition (per serving)

Sodium642 mg

Recipe details

CategorySide dish
Cuisineasian