This is a zucchini side dish that goes really well with Asian main dishes. I started with a recipe I found on Allrecipes years ago, but have changed it quite a bit from the original.
1 tsp olive oil
1 clove garlic, grated
1” fresh ginger, grated
2 medium zucchini, quartered lengthwise and cut into ¼” slices
1 tbsp soy sauce
1 tbsp sesame seeds
Heat the oil in a large skillet over medium heat. Add garlic and ginger and sauté about a minute or until fragrant. Add zucchini and increase heat to medium-high. Sauté zucchini about 5 minutes or until crisp-tender. Deglaze the pan with the soy sauce. Remove from heat, sprinkle with sesame seeds, and serve.
Makes 4 servings.
Very simple and easy to throw together. You can cut the zucchini any way you like. If your pieces are bigger than mine, it will take longer to cook, however.
The sesame seeds provide a nice little crunch. Most people would probably toast them, but I don't usually bother in this recipe.
I love zucchini and I think it's fun to come up with recipes that adapt it to whatever type of cuisine I'm serving that night. I gave my one-year-old daughter some of this (the smaller pieces that got more done that the larger ones), and she couldn't get enough of it.