Japanese Zucchini

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Revision as of 03:10, 1 December 2020 (view source) Yavel (Talk | contribs) (Created page with '300x300px == Ingredients == * 3 medium zucchini * 2 tablespoons vegetable oil * 1 medium sweet onion, coarsely chopped * 2 tablespoons teriyaki sauce …') ← Older edit		Current revision as of 03:11, 1 December 2020 (view source) Yavel (Talk | contribs)
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	== Ingredients ==		== Ingredients ==

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Current revision as of 03:11, 1 December 2020

Ingredients

• 3 medium zucchini
• 2 tablespoons vegetable oil
• 1 medium sweet onion, coarsely chopped
• 2 tablespoons teriyaki sauce
• 1 tablespoon soy sauce
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• 1 teaspoon toasted sesame seeds

Steps

1. Cut zucchini into 2 inch long pieces and then cut each piece into 6 wedges.
2. Heat vegetable oil over medium-high heat in a large nonstick skillet.
3. Add zucchini and onion and cook for 2 minutes.
4. Add teriyaki sauce, soy sauce, red pepper flakes and black pepper. Cook for 4 to 5 more minutes or until soft enough for your liking.
5. Sprinkle with sesame seeds and serve.
   1. For extra richness, you can add a tablespoon of butter to the pan at the end.