Ingredients:

  • 3 medium zucchinis (approx. 700g), sliced into 1/2 inch half-moons
  • 1 tsp kosher salt
  • 1 tbsp avocado oil
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp chili garlic sauce
  • 1/2 tsp cornstarch
  • 1 tsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Toss the sliced zucchini with kosher salt in a colander and let it sit for 5 minutes to draw out excess moisture. Pat the slices completely dry with paper towels.
  2. In a small bowl, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, chili garlic sauce, and cornstarch to create the glaze.
  3. Heat a large cast-iron skillet or wok over medium-high heat with the avocado oil until shimmering. Add zucchini in a single layer.
  4. Sear the zucchini without moving for 2 minutes until a deep golden crust forms.
  5. Pour the glaze into the pan. Toss rapidly for 30–45 seconds until the sauce bubbles and thickens to a glossy coating.
  6. Remove from heat and drizzle with the 1 tbsp toasted sesame oil, and garnish with toasted sesame seeds and sliced green onions before serving.