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READY IN 20 mins

Asian-Style Zucchini

Read Reviews (51)

"Thick zucchini slices are lightly browned in butter and cooked with soy sauce and sesame seeds. This makes a fabulous summer side dish!" — TRINITYJAE

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Original recipe makes 4 servings Change Servings

1 teaspoon butter
1 large zucchini, halved lengthwise and cut into 1 inch slices
2 tablespoons soy sauce, divided

2 tablespoons sesame seeds
garlic powder to taste
ground black pepper to taste

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Directions

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.

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PREP 5 mins
COOK 15 mins
READY IN 20 mins

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Loved this! I am familiar with making zucchini this way but I've always used olive oil. Sauteeing the squash in butter, however, really aided in the browning factor and gave this a wonderful, rich color. I used a combo of zucchini and yellow squash, fresh garlic rather than garlic powder, and just used the soy sauce and toasted sesame seeds to taste. Very nice presentation and great flavor.

—naples34102

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Most Helpful Critical Review

Sep 21, 2004

I think this would taste better with olive oil or peanut oil instead of butter, the butter was a bit heavy. And you don't need to use that many sesame seeds. Otherwise it was alright, I'll make it again with these changes.

—KDOOB

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71 Ratings

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Jul 11, 2007

It seemed it was missing something. After reading all the reviews I did as another member had suggested and drizzled honey over it and BAM! that was the flavor this needed. Sounded strange enough to try and I'm glad I did. The honey worked the sesame seeds too. Will make again this way.

—PHONETEK

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Feb 13, 2007

Added some onion and sesame oil to this along with a few seasonings. Very good and enjoyed by all. Thanks!

—LINDA MCLEAN

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Sep 07, 2006

Excellent! I used 2 cloves minced garlic and only I TB seasame seeds. A big hit.

—DEB512

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Apr 08, 2010

Excellent recipe! I have made this with a mixture of zucchini, squash, onions & carrots. They all tasted great, but be careful to not overcook! Have used this recipe several times & it is a favorite

—AmyV

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Nov 17, 2007

Overall a good recipe - not great, but good. I quartered the zucchini lengthwise, and cooked it as directed (made an interesting presentation). I used fresh garlic and added 2 tsp of honey when adding the soy sauce as others suggested.

—Barb A.

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Jun 29, 2011

Sorry, I have multiple issues with this recipe. I don't think 1 zucchini is enough to make 4 servings. I guess it depends on the size, but I would use 2 medium instead. Secondly, why does the ingredient list say to divide the soy sauce? The directions have you put it in all at once. Thirdly, that's too much soy sauce. I would use 1 tbsp. Instead of using garlic powder, I would use 1 clove fresh garlic and also some fresh grated ginger. I would also use olive oil instead of the butter. Also, I think 2 tbsp sesame seeds is too much; 1 tbsp would suffice. As written, this ends up way too salty and is not enough for 4 adults.

—Aseleener

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Nutrition

Calories
53 kcal
3%

Carbohydrates
4.7 g
2%

Cholesterol
3 mg
< 1%

Fat
3.4 g
5%

Fiber
1.6 g
6%

Protein
2.4 g
5%

Sodium
467 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asian-Style Zucchini

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 53
Calories from Fat: 31

% Daily Value *
Total Fat 3.4g 5 %
Saturated Fat 1g 5 %
Cholesterol 3mg < 1 %
Sodium 467mg 19 %
Potassium 256mg 7 %
Total Carbohydrates 4.7g 2 %
Dietary Fiber 1.6g 6 %
Protein 2.4g 5 %
Sugars 1.6g
Vitamin A 4 %
Vitamin C 23 %
Calcium 7 %
Iron 12 %
Thiamin 10 %
Niacin 10 %
Vitamin B6 14 %
Magnesium 12 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.