Ingredients
Glaze Ingredients
- ¼ cup low sodium soy sauce
- 3 tablespoons sesame oil
- 4 cloves garlic, finely minced
- 1 tablespoon sugar
Zucchini and Garnish
- 2 to 3 zucchinis, sliced into thick ¼-inch strips (about 12 to 14 strips total)
- 1 tablespoon toasted sesame seeds
- Red pepper flakes, for garnish
Instructions
- Prep the Grill and Zucchini. Preheat your grill to medium-high heat and lightly brush the grill grates with oil to prevent sticking. Cut the zucchinis into long, ¼-inch-thick strips and set them aside for grilling.
- Make the Glaze. In a medium saucepan set over medium heat, combine the low sodium soy sauce, sesame oil, minced garlic, and sugar. Whisk the mixture frequently and bring it to a simmer. Continue stirring until the sauce thickens slightly, then remove it from the heat and set it aside to cool and develop flavor.
- Grill the Zucchini. Arrange the zucchini strips in a single layer directly on the hot grill. Close the grill lid and cook the zucchini for 3 minutes. Flip each strip using tongs, close the lid again, and continue cooking for another 2 to 3 minutes until the zucchini is tender and has beautiful grill marks.
- Finish and Serve. Remove the zucchini from the grill and brush each strip generously with the prepared glaze. Sprinkle toasted sesame seeds and a pinch of red pepper flakes over the top for added texture and flavor. Serve immediately as a tasty side dish.
Notes
- If you don’t have a grill, you can use a grill pan or broiler to achieve similar results.
- Adjust the amount of red pepper flakes according to your heat preference.
- For a gluten-free version, ensure you use gluten-free soy sauce or tamari.
- You can prepare the glaze ahead of time and store it in the refrigerator for up to 3 days.
- Brush the zucchini with additional glaze while grilling for a more intense flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Asian-inspired
- Diet: Low Fat
