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Never have bland zucchini again! My caramelized zucchini packs bold flavor as it’s infused with ginger, garlic, soy sauce, and toasted sesame oil before being caramelized to perfection. It makes a delicious side dish alongside white rice or pasta!
I recently found myself with loads of zucchini in the fridge (thanks, Grandpa!). Most of the time, they end up in oven-roasted vegetables, but I wanted to mix it up a bit this time. Besides, with the temperature still hitting 86°F here, it feels much better to avoid using the oven!
What came to mind was to cook them in a gingery sauce before caramelizing them. See, thanks to the Maillard reaction, when you cook certain foods containing natural or added sugars to a high temperature, they brown and develop more complex flavors with toasty and meaty notes.
The result is a side dish that is flavorful, low-calorie, and super easy to make. Can you believe I made this dish 3 days in a row this week? Yep, it’s that good.
⭐️ Why You Should Try It
Say goodbye to bland zucchini.
It’s no secret that zucchini is quite bland on its own. Sure, a pinch of salt and pepper makes them edible, but nothing to write home about. Here, I rely on a trio of aromatics – onion, garlic, and ginger – combined with soy sauce, maple syrup, and toasted sesame oil to infuse the zucchini with bold and complex flavors.
Each zucchini bite features caramelized faces and slightly charred edges. On top of that, the zucchini is loaded with sweet, salty, and gingery flavors.
Did I mention that kids love it too?! Maybe it’s because of the subtle sweetness and caramelized taste. Who knows!
One pan and minimal ingredients.
This dish requires only one skillet and 8 simple ingredients that you probably already have in your fridge or can find easily at a nearby supermarket. Plus, it requires basically no prep time!
🧄 Ingredient Notes
Zucchini
My goal with this recipe is to take bland zucchini and turn it into a rich and delicious side dish. While zucchini may not be everyone’s favorite, it’s actually a great vehicle for flavor, absorbing sauces and aromatics beautifully. If you have fresh zucchini from your garden, definitely use them – they’ll taste better – but store-bought zucchini will work just fine as well.
Note: You will need two small zucchinis or 1 and 1/2 medium one. For information, the ones I used weighed a total of 16 ounces (450 grams).
Love zucchini? Try my savory zucchini tart or this marinated air fryer zucchini!
Ginger
Ginger is a key ingredient here, bringing lemony notes and a hint of spice.
How to pick fresh ginger: Old ginger is not as fragrant as fresh ginger and is usually more fibrous, so I highly recommend picking the freshest roots you can find for optimal flavor. Look for ginger roots that are firm and have smooth skin. The flesh should have a bright yellow color and a juicy texture.
Soy sauce
It would be a waste to use salt when you can use umami-packed soy sauce to create a richer, deeper flavor! I typically use regular soy sauce, but you can make this recipe gluten-free by replacing the soy sauce with coconut aminos or tamari.
Maple syrup
I use maple syrup to create a balance of sweet and salty flavors. On top of that, maple syrup adds a nice caramel aroma that pairs well with the soy sauce and toasted sesame oil.
No maple syrup? Use agave syrup or granulated sugar.
Sesame oil
If you have been making some of my recipes, you may have noticed that I love toasted sesame oil. It adds complexity as well as nutty and toasty notes to basically any dish, whether it is dressings, noodle sauces, or stir-fries. Ensure you use toasted sesame oil, not regular sesame oil, which has a very mild aroma.
Lime juice
Finally, to brighten up the overall flavor and add a hint of tanginess, I like to add a squeeze of lime juice just before serving. Lime or lemon, it doesn’t really matter – both work.
Quick tip: Add 1/4 teaspoon of lime zest for a wonderful citrusy aroma!
🥣 How to Make It
- Prepare the zucchini. Clean the zucchini under cold water and pat it dry. Next, cut it into 1/2-inch (1.3 cm) thick slices. Then, cut each slice in half. Set aside.
- Sauté the onions. Heat the oil in a large, non-stick skillet over medium heat. Once hot, add onions and cook for 5 minutes, stirring regularly until golden brown.
- Add the garlic and ginger. Add the minced garlic and ginger, and sauté for another 2 minutes.
- Sauté the zucchini. Once the aromatics are fragrant, add the zucchini slices and sauté for about 5 minutes, stirring regularly.
- Add the seasonings. Pour in the soy sauce and maple syrup, and continue to cook uncovered for about 10-12 minutes, flipping the zucchini slices regularly. The zucchini will soak up the flavors of the sauce and aromatics.
- Caramelize the zucchini. Once the zucchini is tender, increase the heat to high and sauté until they just start to stick to the pan. Make sure to keep an eye on them so they don’t burn. This step might take another 5-7 minutes. When the zucchini is nicely caramelized on both sides, remove from heat and stir in the toasted sesame oil.
- Garnish. Before serving, top with toasted pine nuts, fresh parsley or cilantro, and a drizzle of lime juice!
📔 Tips
Slice the zucchini into thick slices.
To prevent the zucchini from turning too soggy, I recommend slicing them into thick slices of at least 1/2 to 3/4 of an inch (1.3 to 2cm). This way, the zucchini will keep its shape and still have a bit of texture.
To double the recipe:
If you want to double this recipe, I suggest cooking the zucchini in two batches. Otherwise, you might have trouble getting a nice caramelization on each slice. It’s always better when zucchinis are arranged in a single layer in the skillet.
🔥 Variations
Looking for ways to customize this dish? Here are a few ideas:
- Replace the ginger: In case you are not a fan of ginger or simply want to switch things up, you can replace it with about one tablespoon of minced lemongrass. The taste will be different but still delicious!
- Make it spicy: You can add a pinch of red pepper flakes or finely minced Bird’s eye chili for some heat.
- Make it herby: You can also incorporate fresh or dried herbs such as basil, cilantro, oregano, or thyme.
🍚 What to Serve It With
This caramelized zucchini is delicious served as a side dish with brown rice, clay pot rice, noodles, or quinoa. You can also serve it alongside fried foods such as taro fritters, vegan samosas, or corn fritters.
❄️ Storing and Reheating
- To store: You can store this zucchini dish for up to 3 days in the refrigerator.
- To reheat: Reheat for 5-7 minutes over medium heat in a non-stick pan.
💬 FAQ
Yes, you can make this recipe ahead of time, but I personally find it tastes better on day one.
A non-stick skillet works best to prevent the zucchini from sticking to the bottom and burning.
Although you could peel the zucchini, I would suggest not doing so. Keeping the peel on prevents the zucchini from losing its shape.
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Easy Caramelized Zucchini
Ingredients
- 1 tbsp oil
- 2 cloves of garlic finely minced
- 1 red onion diced
- 1 tbsp freshly grated ginger
- 2 medium zucchini
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1/2 tsp toasted sesame oil
- optional toppings: toasted pine nuts, cilantro or parsley, a squeeze of lime
Instructions
- Prepare the zucchini. Clean the zucchini under cold water and pat it dry. Next, cut it into 1/2-inch (1.3 cm) thick slices. Then, cut each slice in half. Set aside.
- Sauté the onions. Heat the oil in a large, non-stick skillet over medium heat. Once hot, add onions and cook for 5 minutes, stirring regularly until golden brown.
- Add the garlic and ginger. Add the minced garlic and ginger, and sauté for another 2 minutes.
- Sauté the zucchini. Once the aromatics are fragrant, add the zucchini slices and sauté for about 5 minutes, stirring regularly.
- Add the seasonings. Pour in the soy sauce and maple syrup, and continue to cook uncovered for about 10-12 minutes, flipping the zucchini slices regularly. The zucchini will soak up the flavors of the sauce and aromatics.
- Caramelize the zucchini. Once the zucchini is tender, increase the heat to high and sauté until they just start to stick to the pan. Make sure to keep an eye on them so they don’t burn. This step might take another 5-7 minutes. When the zucchini is nicely caramelized on both sides, remove from heat and stir in the toasted sesame oil.
- Garnish. Before serving, top with toasted pine nuts, fresh parsley or cilantro, and a drizzle of lime juice!
- You can store this zucchini dish for up to 3 days in the refrigerator.
Notes
Slice the zucchini into thick slices.
To prevent the zucchini from turning too soggy, I recommend slicing them into thick slices of at least 1/2 to 3/4 of an inch (1.3 to 2cm). This way, the zucchini will keep its shape and still have a bit of texture.To double the recipe:
If you want to double this recipe, I suggest cooking the zucchini in two batches. Otherwise, you might have trouble getting a nice caramelization on each slice. It’s always better when zucchinis are arranged in a single layer in the skillet.Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Love this. Is there anything I can substitute the maple syrup for??? Thank you for this recipe! Perfect for what I want to achieve with tonight’s dinner.
You could use white sugar, agave syrup, or coconut sugar.
Delicious! I also used the glaze on tofu, served with buckwheat noodles….YUM!! Thank you, Thomas!
Hey Thomas!
Can I ask where do you get the backgrounds of the pictures from?
They look beautiful!
Hi Marta,
I make them by myself. Starting from a blank plywood panel, different brushes and painting effects you can create nice backgrounds for a very reasonable price.