Korean zucchini side dish recipe

• servings: 6 servings
• active time: 20 minutes
• total time: 22 minutes

Ingredients

30 oz zucchini (4 medium size)

2 ½ tsp coarse sea salt

⅖ oz garlic clove (2 large cloves)

2 bulb green onions (chopped, plus more for garnish)

1 tbsp avocado oil

2-3 tsp toasted sesame oil (plus more for garnish)

1 tbsp toasted white sesame seeds (plus more for garnish)

Directions

Slice

Trim away both ends of the zucchini and use a mandoline slicer to slice the zucchini into thin and round discs.

Salt

In a large mixing bowl, add the zucchini slices and sprinkle in salt and use your hands to gently rub the salt evenly into each slice. Set it aside for about 20 minutes. This will pull out excess moisture.

Mince

In the meantime, finely mince the garlic and chop the scallions.

Squeeze

After 20 minutes, Use your hands to gently squeeze out extra water from the zucchini and set it aside on a large plate.

Saute

In a large saute pan, preheat it over medium heat until it feels warm. Add the avocado oil and turn the heat up to medium-high, add the zucchini and saute for 1 minute.

Saute

Add the garlic, green onions, and sesame oil and seeds, saute for 1 minute and turn off the heat.

Serve

Transfer the zucchini onto a large serving plate and garnish with more scallion, sesame seeds, and oil. Serve at room temperature or chilled.

Nutrition

• Calories: 68 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 981 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 2 g