Monday, July 7, 2008

Asian Zucchini

I was talking with my friend Amy about how to get in some more veggies into our daily diet. I started looking around for some new veggie recipes and here is a yummy one to try on all that zucchini that is on sale this time of year.

2 tablespoons vegetable (can substitute one tablespoon oil for sesame oil)
1 medium onion, thinly sliced
3 medium zucchinis, cut into thin strips
1 tablespoon soy sauce (lite sodium)
1 tablespoon toasted sesame seeds (optional, but yummy!)
salt and pepper

2 tablespoons Teriyaki Sauce - recipe following (can use store bought if not watching your sugar/carb intake)

Sugarfree Teriyaki Sauce - Put all ingredients in a jar with lid- shake well. Will keep in refrigerator.
1 c Soy Sauce (salt free)
2 -3 tsp. Splenda
2 cloves crushed garlic
2 tsp. ground ginger
1 tsp. dry mustard

Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in salt and pepper, and serve immediately.

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