Published: · Modified: by Sherri · This post may contain affiliate links · 33 Comments
Jump to Recipe
Simple but full of flavor, this Spicy Asian Zucchini is another wonderful, healthy side dish for you to try It’s ready in under 10 minutes too!
Some of my favorite zucchini recipes include these Baked Zucchini Cakes,this Zucchini Casserole and theseMexican Zucchini Boats.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send the recipe straight to your inbox! (plus more new recipes sent weekly!)
I love finding new ways to cook zucchini. Especially this time of year when it is so plentiful at the farmer’s markets. I usually have loads in our garden but I failed this year in garden anything.
I have never used sriracha sauce. It’s another one, like the Thai chili sauce that I tried for the first time making this Bang Bang Shrimp and Pasta, that I have heard of but never bought. I found it alongside the hot sauces and buffalo sauces in the condiment aisle.
I am not a “hot, hot” food kind of girl. You can certainly adjust the “hot” in this recipe to your liking. Add more if you like more kick. Use 1 tablespoon if you want just a little bitty bit. Two tablespoons were perfect for us.
Serve with Soy Lime Grilled Chicken Tenders and Ginger Sesame Slaw for another great healthy meal.
Asian Zucchini Ingredients
Zucchini, cut into strips
Garlic, minced
Soy sauce
Sriracha sauce
Honey
Green onions, sliced
Sesame oil
Salt and pepper to taste
esame seeds, optional
How to Make Spicy Asian Zucchini
Heat sesame oil in a skillet on medium high heat.
Add the zucchini and garlic and saute for about 5-7 minutes or until desired tenderness
Place zucchini on a plate.
Combine the soy sauce, sriracha, and honey and whisk together until combined.
Pour the mixture over the sauteed zucchini and toss to combine.
Sprinkle with green onions
Serve warm or at room temperature.
ENJOY!!!
Trythese other popular side dishes too.
Oven Roasted Potatoes
Garlic Parmesan Roasted Broccoli
Spicy Asian Zucchini
Simple but full of flavor, this Spicy Asian Zucchini is another wonderful, healthy side dish for you to try It’s ready in under 10 minutes too!
4.99 from 51 votes
Print Pin Rate
Course: Side Dish
Cuisine: Chinese
Prep Time: 5 minutes minutes
Cook Time: 7 minutes minutes
Total Time: 12 minutes minutes
Servings: 6
Calories: 85kcal
Author: Sherri Hagymas
Ingredients
- 3 small zucchini cut into long strips
- 2 cloves garlic minced
- ¼ cup soy sauce
- 2 tablespoon sriracha sauce
- 1 teaspoon honey
- 2 green onions sliced
- 2 tablespoon sesame oil
- Salt and pepper to taste
- 2 Tablespoons sesame seeds optional
Instructions
Heat sesame oil in a skillet on medium high heat.
Add the zucchini and garlic and saute for about 5-7 minutes or until desired tenderness
Place zucchini on a plate.
Combine the soy sauce, sriracha, and honey and whisk together until combined.
Pour the mixture over the sauteed zucchini and toss to combine.
Sprinkle with green onions
Serve warm or at room temperature.
Nutrition
Calories: 85kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Sodium: 663mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 21.9mg | Calcium: 48mg | Iron: 1mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected
Inspired by Neighbor Food Blog
More Side Dishes
- Roasted Onions
- Air Fryer Potatoes
- Southern Cornbread
- Brussel Sprout Casserole
Reader Interactions
Comments
Thespicewell
Spicewell is a WOC led business where we believe that food is medicine. Our mission is to turn your pantry into a health-enhancing resource. Our products are always non GMO, gluten free, and vegan. And we will always be working to get more transparency in our supply chain and less carbon in our packaging and shipping.Reply
Julie
Could Thai chili sause be used in place of Sriracha??
Reply
Sherri
Oh sure! That would add wonderful flavor as well!
Reply
afra
Super simple and very tasty. Had it as a side to a very mild steamed chicken/tofu dish. Worked really well! I really am a fan of siracha for anything from oven baked chicken to just a simple dip mixed with yoghurt. Thanks for this nice ideaReply
Alicia ng
Hi can I use jap cucumber instead? Thks
Reply
Sherri
Absolutely! You may want to cook the cucumber a little less time to make sure it stays nice a crispy.
Reply
Louise Smith
Hi, my son is vegan so would this work with maple syrup in place of the honey?
Reply
Joan
I’ve made it with agave and maple syrup instead of honey. Both worked very well.
Reply
Lisa
Delicious! I like spicy and I found this pretty spicy but not over the top with 2T of siracha. Thanks for the yummy recipe.Reply
Tanya P
We can’t get enough of this delicious recipe at our house! So simple, but SO flavorful!!!Reply
Candace
I could have eaten the entire dish all by myself, so delicious! Adding to my favoriReply
Diane Novak
Very good Asian inspired veggie side. I had two large zucchini so I increased the other ingredients accordingly. Use my own fermented hot sauce and finished with a extra drizzle of honey. Add a protein of choice and white or brown rice and you’ll have a delicious, healthy complete dish.
Reply
Diana
Absolutely delicious and easy!
Reply
« Older Comments
