- 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.
Reviews forChinese-Style Zucchini
"What a great way to use zucchini! I've tried it with yellow and patty pan squash and a mix of the three. All great. I've doubled the recipe so I can use leftovers as an omelet filling."
"Both hubby and I were pleased!"