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These Teriyaki zucchini, with their tender, melt-in-the-mouth flesh, are easy to prepare! Coated with a homemade Teriyaki sauce and sprinkled with sesame seeds and fresh cilantro, believe me, they're beyond addictive.
💙Why you'll love them
- Super easy - perfect for a lazy weeknight!
- Delicious & seasonal - a delicious summer dinner that will delight young and old alike.
- Sides & toppings - you can serve them in so many different ways!
Table des matières
😉If you love Teriyaki sauce...
🧄Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these delicious Teriyaki zucchini.
- Homemade Teriyaki sauce - in theory, you can use store-bought, ready-made Teriyaki sauce, but the homemade version, much tastier (and ready in a jiffy!), is my personal favorite.
- Zucchini - they're in season from June to September included!
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
🌶️Variations
Feel free to change this recipe to go with your tastes. I suggest several options:
- Spice things up with a pinch of Cayenne pepper or a few red pepper flakes.
- Serve with your favorite proteins - chicken wings, crusted Romano chicken, homemade chicken tenders, creamy Dijon mustard chicken, chicken Karaage, …
- Serve with rice - brown rice, jasmine rice, Basmati rice, or even delicious fried rice… it's up to you!
- Other topping ideas - spring onions or fresh lime juice/zest are also delicious!
This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!
✨How to make the best Teriyaki zucchini ?
Recipe details and quantities are in the recipe card below.
- Preheat your oven to 355°F/180°C. Cut your zucchini in half lengthwise. Then square them and bake for 30 minutes.
- Prepare the Teriyaki sauce - in a small bowl, combine the pressed garlic, soy sauce, Mirin, ginger, brown sugar and black pepper.
- Place the zucchini halves in a frying pan over high heat, flesh side down. Leave to cook for 5 minutes (without any fat) to release their moisture.
- Add the Teriyaki sauce and cook for a further 12 minutes over high heat. Remove the zucchini from the pan and allow the sauce to reduce and become syrupy (5-6 minutes).
- Serve the zucchini on a plate, pour over the remaining sauce and add the sesame seeds and fresh cilantro.
👩🏻🍳Chef's tip
Adjust according to your taste - if you want a saltier sauce, add more soy sauce, if you prefer a sweeter sauce, add more brown sugar, etc…
💡Frequently Asked Questions
It adds sweetness and complexity to this dish. Don't hesitate to remove it, even if the result won't be 100% the same.
Yes, of course !
❄️Storage
- Store - let zucchini cool completely, then store in an airtight container in the refrigerator for up to 2 days.
- Reheat - place in a microwave-safe dish and reheat for a few minutes, until heated through.
If you make these Teriyaki zucchini, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Easy and delicious Teriyaki zucchini
Ingredients
- 2 zucchini
- olive oil
- 7 tablespoons soy sauce
- 5 tablespoons Mirin
- 1 large garlic clove
- ½ teaspoon ginger
- ¼ cup brown sugar
- 1 teaspoon sesame seeds
- 1 tablespoon cilantro fresh
Instructions
- Preheat your oven to 355°F/180°C. Cut your zucchini in half lengthwise. Then square them and bake for 30 minutes.
- Prepare the Teriyaki sauce - in a small bowl, combine the pressed garlic, soy sauce, Mirin, ginger, brown sugar and black pepper.
- Place the zucchini halves in a frying pan over high heat, flesh side down. Leave to cook for 5 minutes (without any fat) to release their moisture.
- Add the Teriyaki sauce and cook for a further 12 minutes over high heat. Remove the zucchini from the pan and allow the sauce to reduce and become syrupy (5-6 minutes).
- Serve the zucchini on a plate, pour over the remaining sauce and add the sesame seeds and fresh cilantro.
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