Asian Inspired Zucchini Recipes

SPICY ASIAN ZUCCHINI

Steps:

• Heat sesame oil in a skillet on medium high heat.
• Add the zucchini and garlic and saute for about 5-7 minutes or until desired tenderness
• Place zucchini on a plate.
• Combine the soy sauce, sriracha, and honey and whisk together until combined.
• Pour the mixture over the sauteed zucchini and toss to combine.
• Sprinkle with green onions
• Serve warm or at room temperature.

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.

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 VEGGIE ZUCCHINI BURGER

Steps:

• Mince onion.
• Finely chop zucchini and red bell pepper.
• In skillet on medium heat, add peanut oil and saute onion until for 5 minutes stirring frequently.
• Then add bell pepper and zucchini and saute for about 15 minutes or until until tender.
• Remove from heat and allow to cool for about 15 minutes.
• Preheat oven to 350 degree F.
• In a small bowl lightly whisk eggs.
• In mixing bowl combine onion, zucchini, bell pepper, eggs, ginger, cumin, soy sauce, teriyaki sauce, and walnuts with cooked rice and mix together thoroughly.
• Make into hamburger patties.
• Line a jelly roll pan with baker's parchment paper, then add burgers to preheated oven and bake for 15 minutes flipping them mid way through. (Bake until thoroughly cooked through).

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.

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.