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Spicy Asian Zucchini

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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch, Side Dish
Cuisine Asian cuisine, vegetarian
Servings 5 People
Calories 143 kcal


  • ▢ 5 zucchini small / medium , cut in half lengthways (Note 1)
  • ▢ 1 tbsp canola oil or other plain oil
  • ▢ 3/4 tsp cooking/kosher salt
  • ▢ 1/4 cup crispy fried shallots store bought (Asian pantry staple!) (Note 2)
  • ▢ 1 green onion stem finely sliced


  • ▢ 1 tbsp canola oil or other plain oil
  • ▢ 3 garlic cloves finely minced
  • ▢ 1 tbsp sambal oelak sub sriracha or chilli crisp (Note 3)
  • ▢ 1 tbsp sesame oil toasted
  • ▢ 1 tbsp soy sauce light or all-purpose NOT dark soy (Note 4)
  • ▢ 2 tbsp mirin – sub honey Note 5


  • Toss 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!


This recipe is sponsored by Mediterranean Supermarket 
Keyword Asian cuisine, asian food, spicy asian zucchini, zucchini recipe