If I'd learn to read recipes & write neatly, I'd probably do better at cooking in general ... I didn't write down directions only ingredients & a couple brackets to contain groups. I cooked the zucchini till it was nearly ready, not lightly browned; but I guess if you like yours notsodone, that'd be fine. I like browned slices; browned as in the grilled look. Then added 1T sesame seeds. 'Played with them a while to somewhat toast them & added 1T soy sauce. 'Removed from heat. You really don't want to cook soy sauce straight (without being an addition to an already wet sauce). I stirred that just a bit - till it stopped sizzling - & added the 1T sesame oil I thought I read. Right there it was a three star. With a little crushed red pepper, four easy. Adding ginger might be good, too; but I got scared. :o :) Oh, oh, oh, oh, oh, I don't know about other places; but, here, in the South, our zucchini doesn't come in sizes. It's picked at about six inches or less = I used two. It wasn't overly saucey, but a little strong so I added a cup or more of heated, cooked bowtie pasta. Pretty cute.
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If I'd learn to read recipes & write neatly, I'd probably do better at cooking in general ......