Japanese Zucchini

If you’re growing zucchini in your garden this summer, then I’m sure you have an overflow of zucchini. Here’s a fun and delicious way you can put it to use in this sweet, spicy and savory recipe. The onion is what adds the sweetness to this recipe, so if you don’t like sweet onion you probably won’t like this recipe. You could try making it without the onion, but I think the onion is what makes it especially delicious.

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Japanese Zucchini

Sweet, spicy and savory, just the right flavors to meld with render summer squash.

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Prep Time

10 minutes

Cook Time

5 minutes

Servings

servinga MetricUS Imperial

Ingredients

• 3 medium zucchini
• 1 medium sweet onion coarsely chopped
• 2 TBS teriyaki sauce
• 1 TBS soy sauce
• 1/4 - 1/2 tsp crushed red pepper flakes
• 1/4 tsp black pepper
• 1 tsp toasted sesame seeds

Prep Time 10 minutes Cook Time 5 minutes Servings servinga MetricUS Imperial Ingredients 3 medium zucchini 1 medium sweet onion coarsely chopped 2 TBS teriyaki sauce 1 TBS soy sauce 1/4 - 1/2 tsp crushed red pepper flakes 1/4 tsp black pepper 1 tsp toasted sesame seeds

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Instructions

1. Slice zucchini in 1/6 wedges lengthwise. Slice wedges crosswise into two inch, bite sized pieces.
2. Heat a large non-stick skillet over medium-high heat.
3. Add zucchini and onions, and cook for 2 minutes. Add water as needed to keep zucchini from sticking.
4. Add teriyaki sauce, soy sauce, red pepper flakes, and black pepper to zucchini. Cook until zucchini is slightly tender, approximately 4 minutes.
5. Sprinkle with sesame seeds and serve immediately.

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