Dinner

Spicy Asian Zucchini Recipe

Name: Spicy Asian Zucchini Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 5 small/medium zucchinis, cut in half lengthwise; 1 tbsp canola oil (or other plain oil); 3/4 tsp kosher salt; 1 tbsp canola oil (or other plain oil); 3 garlic cloves, finely minced; 1 tbsp sambal oelek (substitute: sriracha or chili crisp); 1 tbsp toasted sesame oil; 1 tbsp light soy sauce (not dark soy); 2 tbsp mirin (substitute: honey); 1/4 cup crispy fried shallots; 1 green onion stem, finely sliced

ByNoah Steele March 30, 2026March 30, 2026

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Introduction

This Spicy Asian Zucchini dish is a simple yet flavorful way to enjoy fresh zucchini with a deliciously spicy and savory sauce. Perfect as a side or a light meal, it combines crisp-tender vegetables with aromatic garlic and a punch of heat.

The dish shows a white plate filled with several layers of grilled zucchini slices, each slice showing green skin and light yellow inside. The zucchini is stacked in a slightly uneven pile with a dark red, glossy sauce drizzled heavily over every layer, pooling around the edges of the plate. On top of the zucchini, there is a generous sprinkle of crispy fried shallots that are golden brown, mixed with thinly sliced green onions adding a fresh green touch. The background is a white marbled surface with a soft gray cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 small to medium zucchini, cut in half lengthwise
1 tbsp canola oil (or other plain oil), plus 1 tbsp for sauce

3/4 tsp cooking or kosher salt
1/4 cup crispy fried shallots

1 green onion stem, finely sliced
3 garlic cloves, finely minced

1 tbsp sambal oelek (substitute sriracha or chili crisp)
1 tbsp toasted sesame oil
1 tbsp light or all-purpose soy sauce (not dark soy)

2 tbsp mirin (substitute honey)

Instructions

Step 1: Toss the zucchini halves in 1 tbsp canola oil, then sprinkle evenly with salt. Toss again to roughly coat all sides.
Step 2: Heat a large non-stick pan over medium-high heat. Place half the zucchini cut side down and cook for 3 to 4 minutes until golden. Flip and cook the skin side for 3 minutes more. Transfer cooked zucchini to a serving plate and repeat with the remaining zucchini.

Step 3: Reduce the heat slightly and return the pan to medium. Add the remaining 1 tbsp oil and sauté the minced garlic until light golden. Stir in sambal oelek, sesame oil, soy sauce, and mirin. Simmer for 30 seconds until the sauce thickens slightly.
Step 4: Pour the sauce over the cooked zucchini, then top generously with crispy fried shallots and sliced green onion. Serve immediately and enjoy!

Tips & Variations

Use sriracha or chili crisp if sambal oelek is unavailable to keep the spicy flavor.

For a sweeter note, substitute mirin with honey or add a pinch of sugar.
Try adding toasted sesame seeds for extra texture and nuttiness.
If you prefer less oil, you can reduce the cooking oil slightly or use a non-stick spray.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the zucchini. For best texture, add the crispy fried shallots fresh just before serving.