Spicy Zucchini

Spicy Zucchini Recipe

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Sharon Colyer


This is a recipe from Vegetarian Express that sounds good...one more recipe to try with all of that zucchini out of the garden. I don't go for too much spice, so I would probably not use the red-pepper flakes, but use the chili powder instead.

★★★★★ 1 vote
15 Min
5 Min
Stove Top


2 lb
small zucchinis
2 Tbsp
soy sauce or to taste (i use lite or light)
2 Tbsp
dark sesame oil
2 Tbsp
apple juice
1 1/2 tsp
vegetarian worcestershire sauce
1 Tbsp
honey or brown rice syrup
2 clove
garlic, minced (optional)
inch piece unpeeled fresh ginger, minced, or 1/4 tsp. ground ginger
1/2 tsp
dried red-pepper flakes or 1 tsp, chili powder
scallion (green onion), thinly sliced, green part only

How to Make Spicy Zucchini


  • 1Wash and trim zucchini, then cut into 1/4 inch slices. Steam in a wide skillet with a small amount of water, covered, for 5 mins.
  • 2In the meantime, combine the remaining ingredients in a small bowl and whisk together.
  • 3Combine the steamed zucchini and sauce, in a serving bowl. Toss gently to coat the zucchini with sauce. Serve hot or at room temperature.

    Nutrition: One serving 80 cal, fat 5 g, chol 0 mg, sod 354 mg, carb 8 g, protein 2 g

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About Spicy Zucchini

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy