 |
|
2 pounds small zucchini
2 Tbsp. soy sauce, or to taste
2 Tbsp. dark sesame oil
2 Tbsp. apple juice
1 1/2 tsps. vegetarian Worcestershire sauce
1 Tbsp. honey or brown rice syrup
2 cloves garlic, minced
1 inch piece fresh ginger, minced, OR 1/4 tsp. ground ginger
1/2 tsp. dried red-pepper flakes, OR 1 tsp. chili powder
1 scallion, thinly sliced, green part only
Wash and trim squash, then cut into 1/4 inch slices. Steam in a
wide skillet with a small amount of water, covered, for 5 minutes.
In the meantime, combine the remaining ingredients in a bowl and
whisk together.
Combine the steamed zucchini and sauce in a serving bowl. Toss
gently to coat the zucchini with sauce. Serve hot or at room
temperature. (NOTE: I like to serve this over soba noodles, but
rice would be good, too.)
Lastly, I've also had good luck breading zucchini slices (dip in
egg, then in bread or cracker crumbs, and bake them in the oven on
a cookie sheet), and substituting them for eggplant in Eggplant
Parmigiana, or Lasagna.
|
|
Spicy Zucchini