Korean Squash

Korean Squash

12
LEAH NICOLLE 0

"A delicious way to eat squash. This is a Korean dish that has been passed down to my from my mother. Out of all the Korean dishes I make, my roommates like this one the best!"

Ingredients

40 m {{adjustedServings}} servings 106 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1225 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot, combine the zucchini, green onions, vinegar, soy sauce, water, sugar and sesame oil. Season with black pepper. Mix to blend, then cover and cook over medium heat until zucchini is tender, about 20 minutes.
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Reviews

12
  1. 14 Ratings

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MMMMMMMM...YUM! I have recently started to incorperate more zuccini into my diet(as it is not something that I really like). My husband and my best friend are not zuccini fans either and they ...

My mother and I were very disappointed in this dish. She didn't like the vinegar taste and I thought the soy sauce was overpowering (I used a reduced sodium sauce sauce). I think this would ha...

yummy! I love Korean food, and this turned out very similar to things I've shared with Korean friends. Yes, it's salty...I might use less soy sauce next time, but I'm pretty sure Koreans usual...