Asian Style Zucchini Recipes

Steps:

• Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

Steps:

• In a large nonstick skillet, saute zucchini in oil until tender. Add garlic; cook 1 minute longer. Stir in soy sauce; sprinkle with sesame seeds.

Steps:

• Cut zucchini in half lengthwise; scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini cut side down in a baking dish. Fill dish with hot water to a depth of 1/4 in. Bake, uncovered, at 350° for 15-20 minutes or until tender. Drain; set aside. Cook rice according to package directions., In a skillet, saute the onion, green pepper and garlic in butter until tender. Stir in the bean sprouts, cabbage, mushrooms, cooked rice, soy sauce, salt and pepper. Reduce heat; simmer, uncovered, for 5 minutes., Spoon into zucchini shells; sprinkle with cheese and almonds. Place on an ungreased baking sheet. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.

Steps:

• Quarter zucchini lengthwise.
• Slice off the soft seed core; it's ok if some seeds remain.
• Arrange the zucchini, cut side up, on paper towels.
• Sprinkle with salt, set aside for 10 mins.
• Blot the zucchini quarters dry with paper towels.
• Cut quarters into 2 inch lengths.
• Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.
• Heat a wok or large skillet over med-high heat for 1 min.
• Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.
• Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.
• Add garlic and chilli flakes, saute for about 15 sec.
• Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).
• Remove from wok, sprinkle with toasted sesame seeds and serve immediately.

Steps:

• In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings.
• Cut chicken into 1-inch pieces and add to marinade, stirring to coat.
• Let stand at room temp.
• for 30 minutes.
• Drain chicken, reserving marinade.
• Preheat wok or large skillet over high heat; add oil.
• Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet.
• Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink.
• Push chicken from the center to the sides of skillet or wok.
• Stir marinade, and add to center of skillet.
• Cook and stir until thick and boiling.
• Add onion mixture and water chestnuts.
• Cook and stir 1-2 minutes, until heated through.
• Serve with hot cooked rice.

Steps:

• Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.