Spicy Asian Zucchini is a vibrant dish bursting with bold flavors and irresistible textures. Think tender zucchini, perfectly seared until golden, coated in a rich, spicy umami sauce, then topped with crispy shallots and freshly sliced green onions. It’s a dish that hits every note—smoky, spicy, savory, and crisp.
Why You’ll Love This Spicy Asian Zucchini
- Big on Flavor: Lightly caramelized zucchini brings a hint of smokiness, beautifully balanced by a spicy-sweet mirin and soy-based sauce that lingers with every bite.
- Quick & Convenient: Ready in just 20 minutes, this recipe is perfect for busy weeknights or a fast, satisfying lunch.
Ingredients
Here’s what you’ll need to bring this deliciousness together:
- Zucchini – 5 small to medium (about 15–18 cm/6–7″ long), halved lengthwise
- Oil – 1 tablespoon neutral oil (such as canola or vegetable) for the zucchini
- Salt – ¾ teaspoon cooking or kosher salt
- Crispy Fried Shallots (store-bought) – ¼ cup, for garnish
- Green Onion – 1 stem, finely sliced for garnish
Spicy Sauce Ingredients:
- 1 tablespoon neutral oil
- 3 garlic cloves, finely minced
- 1 tablespoon sambal oelek (or substitute sriracha or chili crisp)
- 1 tablespoon toasted sesame oil
- 1 tablespoon light or all-purpose soy sauce (avoid dark soy sauce)
- 2 tablespoons mirin (or substitute with honey for a non-alcoholic version)
Step-by-Step: How to Make Spicy Asian Zucchini
- Prep the zucchini by tossing the halved pieces in oil and salt until evenly coated.
- Sear them cut-side down until golden brown, then flip and cook the skin side for about 3 more minutes.
- Make the sauce by sautéing minced garlic just until it turns golden—then quickly stir in sambal oelek, toasted sesame oil, soy sauce, and mirin or honey.
- Finish and serve by pouring the sauce over the cooked zucchini and garnishing generously with crispy fried shallots and fresh green onions.
Pro Tip: Remove the garlic from heat the moment it turns golden to avoid bitterness.
Sauce Tip: Stick to light or all-purpose soy sauce—dark soy is too overpowering and can overwhelm the dish.
Helpful Tips
- Achieve ideal doneness: Sear just until zucchini is barely tender—still crisp. Overcooking leads to watery, less flavorful results.
- Alternative finishing method: If you prefer very soft zucchini, start on the stove and then finish in a 200 °C (375 °F; 180 °C fan) oven for ~25 minutes—but you’ll lose some of the appealing caramelized crust.
- Garlic timing is crucial: Watch closely—garlic can go from golden to burnt in seconds. Remove from heat as soon as it’s lightly golden.
- Sauce consistency: If the pan seems dry, add a pinch of water to help it loosen and coat zucchini evenly. If the sauce seems too thin, let it reduce a little longer.
Substitutions And Variations
- Chili base: Instead of sambal oelek, try sriracha (for smoother heat) or chili crisp (adds crunch and extra umami). Gochujang (Korean chili paste) also works beautifully for a richer, fermented sweetness.
- Mirin swap: Use honey for a non-alcoholic version—totally tasty, just not quite as complex.
- Soy sauce tweak: Only use light or all-purpose soy sauce. Dark soy sauce is too strong and may overpower the dish.
- Swap the oil: Avocado or grapeseed oil can substitute neutral cooking oil if preferred.
- Make it vegan: All due—this recipe is already plant-based, so simply confirm your crispy shallots are vegan (most store-bought are fine!).
Storage Instructions
To store, place any leftover zucchini in an airtight container in the refrigerator. It’s best eaten within 2 days, as zucchini tends to release moisture, softening the texture. Reheat gently, and consider adding a splash of water when warming the sauce or while re-searing zucchini to loosen it up.
Nutritional Information (per serving, assuming 5 servings)
- Calories: approx. 143 kcal
- Carbohydrates: 12 g
- Protein: 3 g
- Fat: 10 g (Saturated: 2 g; Polyunsat’d: 3 g; Monounsat’d: 5 g; Trans: 0.02 g)
- Sodium: 642 mg
- Potassium: 538 mg
- Fiber: 2 g
- Sugar: 7 g
- Vitamin A: 399 IU
- Vitamin C: 36 mg
- Calcium: 36 mg
- Iron: 1 mg
Serving Suggestions
- Serve alongside grilled chicken, pan-seared salmon, or tofu for a balanced meal.
- Pair with rice or noodles—jasmine rice or soba noodles make excellent bases that soak up the sauce.
- As part of a spread—include in a casual dinner spread with steamed dumplings, miso soup, or a fresh salad with ginger-lime dressing for a dynamic but easy feast.
- Add freshness—serve with a wedge of lime or sprinkle of cilantro for a bright contrast to the rich, spicy sauce.
Frequently Asked Questions About Spicy Asian Zucchini
How do I store leftover zucchini and keep the texture?
Leftovers should be stored in an airtight container in the refrigerator and can last up to 2 days. The zucchini will release moisture, so the sauce may become thinner. Reheat gently and add a splash of water if needed to loosen it while reheating.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free tamari or soy sauce instead of regular soy. Make sure your crispy fried shallots are gluten-free (most are, but it’s always good to check the label). All other ingredients are naturally gluten-free.
My sauce didn’t thicken—what happened?
If your sauce feels too thin, allow it to simmer a bit longer until it becomes syrupy. Keep the heat moderate to prevent burning the garlic or over-reducing.
I prefer less heat—what can I do?
Reduce the sambal oelek or use a milder option like sriracha. You can also remove the seeds from chili paste before mixing or blend in a touch of honey to mellow the heat.
Can I make components ahead?
Yes! Slice the zucchini, mince the garlic, and pre-measure your sauce ingredients ahead of time. Wait to add the crispy shallots until just before serving to maintain their crunch.
Can this be made in the oven only?
Yes—spread the zucchini on a baking sheet, drizzle with oil and salt, and roast at 200 °C (375 °F) for about 25 minutes, flipping halfway. You’ll get a more tender texture but slightly less caramelization.
Conclusion
Thank you so much for exploring this recipe for Spicy Asian Zucchini—you’re going to love how simple ingredients come together for a dish that’s bursting with bold flavor and satisfying textures. I absolutely adore how the spicy-sweet sauce melds with perfectly seared zucchini, and I hope making it brings joy to your kitchen as it does to mine. It’s quick, delicious, and endlessly adaptable—what’s not to love? Wishing you lots of tasty moments ahead, and thank you for being part of this food-loving community. May this dish brighten your table and your day—happy cooking!
Print
Spicy Asian Zucchini
- Total Time: 20 minutes
- Yield: 5 servings 1x
Description
Spicy Asian Zucchini is a bold, quick, and delicious dish packed with smoky caramelized zucchini, spicy chili sauce, and crispy shallots. It’s ready in just 20 minutes and perfect as a side or light meal. Try it for an easy way to spice up your next dinner.
Ingredients
5 small–medium zucchini, halved lengthwise
• 1 tbsp neutral oil (for zucchini)
• ¾ tsp kosher salt
• ¼ cup crispy fried shallots
• 1 green onion, finely sliced
Spicy Sauce
• 1 tbsp neutral oil
• 3 garlic cloves, minced
• 1 tbsp sambal oelek (or sriracha/chili crisp)
• 1 tbsp toasted sesame oil
• 1 tbsp light or all-purpose soy sauce
• 2 tbsp mirin (or honey)
Instructions
- Prep the zucchini by tossing the halved pieces in oil and salt until evenly coated.
- Sear them cut-side down until golden brown, then flip and cook the skin side for about 3 more minutes.
- Make the sauce by sautéing minced garlic just until it turns golden—then quickly stir in sambal oelek, toasted sesame oil, soy sauce, and mirin or honey.
- Finish and serve by pouring the sauce over the cooked zucchini and garnishing generously with crispy fried shallots and fresh green onions.
Pro Tip: Remove the garlic from heat the moment it turns golden to avoid bitterness.
Sauce Tip: Stick to light or all-purpose soy sauce—dark soy is too overpowering and can overwhelm the dish.
Notes
Use only light or all-purpose soy sauce—dark soy is too strong. To reduce heat, use less chili or blend with honey. Avoid overcooking zucchini to maintain texture. Add a splash of water if sauce is too thick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
- Calories: 143 kcal
- Sugar: 7 g
- Carbohydrates: 12 g
- Protein: 3 g