Ingredients
- teaspoon butter
- large zucchini, halved lengthwise and cut into 1-inch slices
- tablespoons soy sauce, divided
- tablespoons sesame seeds
- garlic powder to taste
- ground black pepper to taste
Instructions
-
Step 1
Start by melting the butter in a skillet over medium heat. Once it’s sizzling, add the zucchini slices and let them cook until lightly browned, stirring occasionally. After a few minutes, drizzle half of the soy sauce over the zucchini and sprinkle with sesame seeds. I like to season generously with garlic powder and black pepper at this stage. Continue cooking, stirring often, until the zucchini is tender and well coated with the sauce. Just before serving, add the remaining soy sauce for an extra flavor boost. This method ensures every piece is perfectly seasoned and slightly caramelized.
Chef's Tip
I always toast the sesame seeds in a dry pan for a minute before adding them – it releases their nutty aroma and gives the dish a deeper flavor.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat to avoid mushiness.
Variation Tips
For a spicy kick, add a pinch of red pepper flakes or a drizzle of chili oil. You can also toss in some thinly sliced bell peppers or mushrooms for extra volume and flavor.