Bookmark
This savory side dish has saved me countless times on busy evenings when I needed something fast yet flavorful. With zucchini and onion cooked just right and kissed with Asian seasonings, this comes together in under 15 minutes and pairs well with just about anything from grilled meat to rice bowls.
I first made this when my fridge was nearly empty and it instantly became a go to thanks to how quickly it comes together and how much everyone loved it.
Ingredients
- Avocado oil: great for high heat sautéing with a neutral flavor
- Fresh garlic: brings a strong base aroma and punch
- Zucchini: firm and mild tasting pick medium ones without bruises
- Onion: adds sweetness and texture slice thinly for even cooking
- Sea salt: enhances all the other flavors
- Coconut aminos: a soy free substitute that gives depth
- Fish sauce: umami rich and essential for authentic Asian flavor
- Toasted sesame oil: adds a nutty aromatic finish avoid if doing AIP
- Toasted sesame seeds: final crunch and flavor boost optional for AIP
Step-by-Step Instructions
- Cut the Zucchini Properly:
- Wash zucchini and do not peel. Cut each one into three equal parts widthwise. Quarter each part lengthwise then halve those quarters again lengthwise. You should end up with chunky sticks that cook evenly and retain bite
- Heat the Aromatics:
- Place a large skillet over medium heat and add the avocado oil. Once hot add the minced garlic and cook stirring constantly for about 30 seconds until fragrant
- Cook the Zucchini:
- Add the cut zucchini to the pan in a single layer. Let it cook for 4 to 5 minutes undisturbed to allow browning then stir and continue cooking for another 3 to 4 minutes until edges are golden but centers are still firm
- Add Flavor and Onion:
- Pour in coconut aminos fish sauce and sesame oil and stir well to coat. Add sliced onions and cook for just 1 to 2 minutes until slightly softened but still crisp
- Finish with Sesame Seeds:
- Remove from heat and sprinkle toasted sesame seeds over the top. Serve warm for the best texture
Bookmark
My favorite part is the sesame seed crunch on top. My niece actually started eating zucchini thanks to this dish and now asks for it by name
Storage Tips
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet to preserve texture not in the microwave which softens the zucchini too much
Ingredient Substitutions
Use ghee or coconut oil if you do not have avocado oil. Tamari or light soy sauce can replace coconut aminos if gluten is not a concern
Serving Suggestions
This goes beautifully next to grilled chicken or salmon. Add a fried egg on top and make it a quick lunch bowl
Bookmark
Cultural Context
Inspired by common stir fry pairings this dish uses Asian pantry staples and cooking methods but adapts them for dietary needs like Whole30 and AIP
Frequently Asked Questions About Recipes
- → How do you prevent zucchini from becoming mushy?
Cut zucchini into thick matchstick pieces and avoid overcooking. This helps retain a firm texture during sautéing.
- → Why add onions later instead of at the beginning?
Adding onions toward the end keeps them slightly crisp, preventing them from turning soft and overly sweet.
- → Can I make this dish without sesame oil?
Yes, you can omit sesame oil, especially if following AIP guidelines. It will still be flavorful due to garlic and coconut aminos.
- → What type of oil is best for sautéing this dish?
Avocado oil, ghee, or coconut oil all work well for high-heat cooking and add a nice base flavor to the vegetables.
- → Is this side dish suitable for Whole30?
Yes, this dish is Whole30-friendly when using compliant ingredients like coconut aminos and omitting sesame oil if needed.