Easy Caramelized Zucchini
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!
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
Serving: 1 serving | Calories: 149 kcal | Carbohydrates: 16 g | Protein: 3.7 g | Fat: 9 g | Fiber: 3.5 g | Sugar: 7.9 g