Quick Korean Zucchini Salad Recipe: An Asian Zucchini Side Dish for That Summer Harvest by Donna John
Fresh summer zucchini is growing in abundance in gardens and showing up in farmers markets everywhere right now. That makes new zucchini recipes in high demand! With everything already in my pantry and fridge, I decided to try this interesting Korean zucchini salad recipe. Not only is this Asian-inspired zucchini recipe interesting, it's also delicious and super flavorful.
The zucchini side dish hits on so many different notes: sweet, salty, spicy and sour. The dish cooks up quickly and can be served warm or cold. For this Korean zucchini dish you'll need vegetable oil, fresh zucchini, garlic, green onions, fish sauce, granulated sugar, crushed red pepper flakes, sesame oil and sesame seeds. The vegetables cook up in just minutes in a skillet, and then the flavorings are added and stirred in. The recipe is ready to be eaten in about 10 minutes, start to finish.
Serve this zucchini salad as a side dish with chicken, pork, beef or seafood or as a light vegetarian lunch.
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Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Ingredients
- 2 tablespoons vegetable oil
- 2 medium zucchini, cut in half lengthwise then into half moons
- 3 cloves garlic, chopped
- 2 green onions, sliced
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds, for garnish (optional)
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Recipe Notes
- If you have a small skillet, cook the zucchini, garlic and onions in two batches.
- Serve the zucchini salad warm or cold.
Here's how to make it:
- Heat the vegetable oil in a large skillet until hot. Add the zucchini, garlic and green onions. Stir fry for about 2 minutes.
- Add fish sauce, sugar and crushed red pepper flakes. Cook, stirring, about 1 minute. Turn off the heat and add the sesame oil. Season with salt and pepper, if desired. Sprinkle with sesame seeds before serving.
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