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
- 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
- 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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