Asian Zucchini


I love finding new ways to cook zucchini. Especially this time of year when it is so plentiful at the farmers markets.  I usually have loads in our garden but I failed this year in garden anything.  Time just got completely away from us with vacationing in May (our planting season in NH) and the installing of our hardwood floors, which took way longer than we thought it would.  There is always next year, right?

Now back to this zucchini.  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 along side 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 was perfect for us.


  • 3 small zucchini, cut into strips
  • 2 cloves garlic, minced
  • ¼ cup soy sauce
  • 2 TBSP sriracha sauce
  • 1 teaspoon honey
  • 2 green onions, sliced
  • 2 TBSP sesame oil
  • Salt and pepper to taste
  • 2 TBSP sesame seeds, optional


1. Heat sesame oil in a skillet on medium high heat.

2. Add the zucchini and garlic and saute for about 5-7 minutes or until desired tenderness

3. Place zucchini on a plate.

4. Combine the soy sauce, sriracha, and honey and whisk together until combined.

5. Pour the mixture over the sauteed zucchini and toss to combine.

6. Sprinkle with green onions

7. Serve warm or at room temperature.

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