- 2 large zucchini, cut into 1/4-inch slices
- 1-1/2 teaspoons minced fresh gingerroot
- 2 teaspoons canola oil
- 1 garlic clove, minced
- 1/4 cup sweet-and-sour sauce
- 1/4 teaspoon salt
- In a large skillet, saute zucchini and ginger in oil for 5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Stir in sweet-and-sour sauce and salt; heat through. Yield: 4 servings.
Originally published as Sweet-and-Sour Zucchini in Taste of Home June/July 2006, p53
Reviews for Asian Sweet-and-Sour Zucchini
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jun. 17, 2013
I thought this was okay but not great.