- 1 tbsp oil
- 2 cloves 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
- Wash the zucchini and cut it into 1/2-inch thick slices. Cut each slice in half.
- Heat the oil in a large skillet over medium heat. Once hot, add onions and cook for 5 minutes, stirring regularly until golden brown. Then, add garlic and ginger, and cook for another 2 minutes.
- Add zucchini slices and sauté 3-5 minutes, stirring regularly.
- Stir in the soy sauce and maple syrup, and continue to cook uncovered, about 10-12 minutes, flipping the zucchini slices regularly.
- Once zucchinis are golden and 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. When zucchinis are nicely caramelized on both sides, remove from heat and stir in the toasted sesame oil.
- Serve immediately topped with pine nuts, fresh parsley, and a squeeze of lime juice. It’s delicious served as a side dish with brown rice, noodles or quinoa.
If you want to double this recipe, I recommend 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.
- Serving Size: 1
- Calories: 149
- Sugar: 7.9g
- Fat: 9g
- Carbohydrates: 16g
- Fiber: 3.5g
- Protein: 3.7g