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Recipe video above. Here's a great new quick and easy way to use zucchinis! Meaty zucchini halves stove seared then doused in a mild spicy Asian chilli garlic sauce.The stove works so well here - great colour, and cooks them through just enough so they're tender-crisp rather than watery-mushy. Though, if you want soft all the way through, it'll be easier to do them in the oven - see notes.Serve as a substantial side or a hearty healthy lunch!
View original recipe on recipetineats.comToss the zucchini in oil then sprinkle with salt and toss to (roughly) coat all over.
Cook - 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 the surface is golden. Turn and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with remaining zucchini.
Sauce - cool the pan slightly then return to medium heat. Heat the oil then sauté the garlic until light golden. Add remaining Sauce ingredients, simmer for 30 seconds until syrupy.
Serve - Pour over zucchini, pile on Crispy Asian Shallots and green onion. Eat!
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