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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Light like spring. ✨ Japanese zucchini. I’m trying to do a lot more plant-based meals. Working with my autoimmune is an up-and-down process; the food I eat really dictates not only my moods but energy levels. The things I am trying to stay away from are dairy, processed foods, and caffeine. I’m going to keep adding more plant-based recipes like this. Wishing you all a healthy rest of the week.
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Cut zucchini and onion into 2-inch long pieces.
Heat vegetable oil over medium-high heat in a large nonstick skillet.
Add zucchini and onion, and cook for 2 minutes.
Add teriyaki sauce, soy sauce, red pepper flakes, and black pepper. Cook for 4 to 5 minutes.
Sprinkle with sesame seeds and serve.
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Ensure the zucchini and onion are cut evenly to allow for uniform cooking.
Adjust the red pepper flakes to your spice preference.
Serve immediately for the best flavor and texture.
Can I use a different oil instead of vegetable oil?
Yes, you can use oils like olive oil or avocado oil as substitutes.
Can I make this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce and teriyaki sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best results.
Can I add other vegetables to this recipe?
Yes, you can add vegetables like bell peppers, mushrooms, or snap peas for variety.
What can I serve this dish with?
This dish pairs well with steamed rice or noodles for a complete meal.
