This hoisin glazed zucchini is a easy side dish that gives a little something special to the most prolific summer vegetable. Easy and perfect for everybody.
When it comes to the amazing vegetable there are many I love and only a few my husband enjoys. Zucchini is one of the veggies he is happy to have as long as I prepare it in certain ways.
Hoisin Glazed Zucchini is one of the dishes that shows up on our table most weeks during the summer and quite a few during the winter! It’s amazing how many pounds of the stuff we can eat!!!
Making Zucchini With Hoisin Sauce For a Light Asian Flavor
Have you used Hoisin sauce before? It’s easy to get in general grocery stores. I have never seen one that did not carry it. Check the Asian section to see what options you have. I’m not picky about the brand – anything they have should be fine for this. We buy ours in giant cans at large Korean markets because we use a lot of it but if you are new I would pick up a small bottle and see what you think.
Assuming you use just a little bit it will not be a strong Asian flavor that makes you think you are sitting down to a plate of Chinese. Really it’s a subtle little under flavor that gives the zucchini a delicious savor without being overwhelming. I think you will love this easy veggie side dish!
Hoisin Glazed Zucchini
Ingredients
- 2 zucchinis medium-small sized
- 1-2 Tablespoons Hoisin sauce in the Asian section of most stores
- 1 Tablespoon olive oil
- 1/2 teaspoon coarsely ground black pepper
- Splash of water
- salt to taste
Instructions
- Slice zucchini in half lengthways and slice lengths into 1/4" slices.
- Turn a large frying pan on medium-high and add oil, zucchini and black pepper.
- As it cooks give it a stir often enough to prevent burning. As the zucchini starts to brown turn the pan down to medium.
- Add 1 Tablespoon of hoisin sauce. If things are starting to stick splash in a few Tablespoons of water.
- Taste the zucchini and see how strong it is. If you want it a little stronger add a bit more hoisin sauce. Taste for salt and add some if desired.
- Cook until tender to the bite but not mushy.
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When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
I read each and every comment and I try to respond to questions asap, so ask away! If you’ve made a recipe, I would love to hear about it! Please come back and share your experience and give the recipe a 5-star rating so other people will know how much you loved it!
Connie Walker says
I love your coleslaw recipe however I’m looking for a pumpkin bread / cake recipe that is a moist cake that you put either ice cream or whipped topping on and it’s better than pumpkin pie I had it it was on the back of a box of sugar but I lost the recipe due to unforeseen circumstances if you could provide me one I’d be very very happy. The mixture was best baked on a cookie sheet. I am also looking for a Chocolate Zucchini cake recipe that called for cocoa powder and nuts. It was moist and rich and so flavorful. Also served with ice cream whipped cream or powdered sugar on top. Thank you for your time and effort. You are doing a really good job.
Mirlandra says
Oh Connie! I’m so glad you have been enjoying! I’m sorry – I wish I had something like that to share with you but I’ve not seen anything like it! I’m curious now – it sounds wonderful! Best luck finding them!