Asian-Style Zucchini

Asian-Style Zucchini

52 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m

“Thick zucchini slices are lightly browned in butter and cooked with soy sauce and sesame seeds. This makes a fabulous summer side dish!”

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Adjust Servings

Original recipe yields 4 servings


  1. Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

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Reviews (52)

Rate This Recipe


Loved this! I am familiar with making zucchini this way but I've always used olive oil. Sauteeing the squash in butter, however, really aided in the browning factor and gave this a wonderful, rich color. I used a combo of zucchini and yellow squash, fresh garlic rather than garlic powder, and just used the soy sauce and toasted sesame seeds to taste. Very nice presentation and great flavor.



It seemed it was missing something. After reading all the reviews I did as another member had suggested and drizzled honey over it and BAM! that was the flavor this needed. Sounded strange enough to try and I'm glad I did. The honey worked the sesame seeds too. Will make again this way.



Added some onion and sesame oil to this along with a few seasonings. Very good and enjoyed by all. Thanks!

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Amount Per Serving (4 total)

  • Calories
  • 53 cal
  • 3%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 4.7 g
  • 2%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 467 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Zucchini Galore


next recipe:

Grilled Zucchini II