Asian Inspired Zucchini Recipes

ASIAN-STYLE ZUCCHINI

Steps:

• Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

ASIAN STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini cut side down in a baking dish. Fill dish with hot water to a depth of 1/4 in. Bake, uncovered, at 350° for 15-20 minutes or until tender. Drain; set aside. Cook rice according to package directions., In a skillet, saute the onion, green pepper and garlic in butter until tender. Stir in the bean sprouts, cabbage, mushrooms, cooked rice, soy sauce, salt and pepper. Reduce heat; simmer, uncovered, for 5 minutes., Spoon into zucchini shells; sprinkle with cheese and almonds. Place on an ungreased baking sheet. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.

CHINESE-STYLE ZUCCHINI

Steps:

• In a large nonstick skillet, saute zucchini in oil until tender. Add garlic; cook 1 minute longer. Stir in soy sauce; sprinkle with sesame seeds.

ASIAN-INSPIRED ZUCCHINI

Steps:

• 1. In a small bowl, mix together soy sauce, teriyaki sauce, sambal and black pepper. Set aside.
• 2. Cut zucchinis in thirds, then cut each third into 6 wedges.
• 3. In a large non-stick skillet, heat oil over medium-high. Add onion and saute for about 1 minute, then add zucchini and saute for 2 minutes more.
• 4. Add the teriyaki mixture and continue to cook for 2-4 minutes until zucchini are cooked to your liking.
• 5. Transfer to serving dish, sprinkle with sesame seeds and serve.

ASIAN INSPIRED ZUCCHINI

Steps:

• Use a mandolin to slice zucchini thinly and lengthwise to form a ribbon.
• Peel and thinly slice red onion and finely mince garlic.
• Heat sesame and olive oils together in a medium skillet over medium high heat. Add onion and sauté until tender.
• Add soy sauce, garlic and ginger and sauté briefly.
• Adjust heat to medium; add zucchini and continue to sauté for about 5 to 7 minutes, stirring occasionally, until zucchini is tender. Do not overcook.
• Remove from heat, transfer to serving dish, top with sesame seeds and serve.
• To modify to italian, use 2 tablespoons olive oil and omit sesame seed oil, ginger and soy sauce. Add 2 to 3 diced plum tomatoes and a pinch of red pepper flakes before tossing in zucchini. Sprinkle with chopped parsley instead of sesame seeds. Season with salt & pepper.