A quick side, this fresh-tasting dish is a good pair with salmon. The toasted sesame seeds really bring out the flavor. —Marie Rizzio, Interlochen, Michigan
- 1 pound medium zucchini, thinly sliced
- 4 teaspoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons reduced-sodium soy sauce
- 1/2 teaspoon sesame seeds, toasted
- 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. Yield: 4 servings.
Originally published as Chinese-Style Zucchini in Healthy Cooking December/January 2013, p79
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