Spicy Asian Zucchini: Quick, Flavor-Packed Side Anyone Will Love

This Spicy Asian Zucchini dish is a quick, flavorful addition to your meals, perfect for busy nights.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Side Dish

Cuisine: Asian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

3 tablespoons low-sodium soy sauce can be swapped for tamari for gluten-free
1 tablespoon sriracha sauce adjust based on heat preference
1 tablespoon honey use maple syrup for vegan option
1 clove garlic optional
1 tablespoon sesame oil coats the pan

For the Zucchini

1 large or 2 medium zucchini cut into ½-inch thick spears

For Garnish

1 tablespoon sesame seeds optional
2 stalks green onions can substitute with chives

Equipment

Large non-stick skillet
glass measuring cup

Method

Step-by-Step Instructions for Spicy Asian Zucchini

Prepare the Sauce: In a glass measuring cup, whisk together the soy sauce, sriracha, honey, and minced garlic until well combined. Set this vibrant mix aside.
Heat the Skillet: Place a large non-stick skillet over medium-high heat, pour in the sesame oil, and allow it to shimmer.
Cook the Zucchini: Add zucchini spears to the skillet in a single layer and sauté for 2-3 minutes until golden. Flip and cook for another 2 minutes.
Add Sauce and Toss: Pour half of the sauce over the zucchini and toss to coat, cooking for 1 minute.
Garnish and Serve: Remove from heat, transfer to a serving platter, and sprinkle with sesame seeds and green onions.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Best served warm but can be enjoyed at room temperature. Store leftovers in an airtight container for up to 5 days.

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