Summer Invasion – Zucchini

Why do people in upstate New York lock their car doors in September? To keep people from putting zucchini in the car.

If you’ve ever grown zucchini — or had a neighbor who has — you know this joke hits way too close to home. A couple of zucchini plants can turn into a green invasion. It’s like something out of a science fiction movie. My neighbor just dropped off another bag of these green torpedoes. I appreciate the generosity, but I’m running out of creative ways to use them.

Enter this Asian-style zucchini fry. It transforms the humble summer squash from “what am I going to do with all this?” into “I actually want to eat this.” Sometimes the best solutions come from desperation and a willingness to try something different.

Here’s the thing about zucchini: it’s basically a blank canvas that soaks up whatever flavors you throw at it. That’s exactly what makes it perfect for Asian cooking. Unlike Western cooking that often tries to preserve the “natural” flavor of vegetables, Asian stir-frying is all about transformation.

You’re not just cooking the zucchini. You’re building layers of flavor that turn this mild summer squash into something with character and depth. The process is what matters, not the original ingredient. This is why Asian cooks can take the most humble vegetables and make them sing.

The high heat of stir-frying also solves zucchini’s biggest problem: its tendency to turn into mush. Nobody wants soggy vegetables that taste like water. Done right, you get tender but still crisp zucchini that has actually absorbed the flavors. It’s not just sitting there like a sad, watery afterthought.

Stir-frying is about speed and heat. The vegetables cook quickly, retaining their texture while picking up all the good stuff from the sauce. It’s a technique that works particularly well for vegetables that can get mushy if you’re not careful.

This particular version uses a combination of ingredients that build complexity without overwhelming the zucchini. Low-sodium soy sauce provides that essential umami depth that makes everything taste more interesting. Hot honey garlic sriracha brings sweet heat complexity — it’s not just spicy, it’s got layers.

Sesame oil adds that distinctive nutty finish that makes everything taste more sophisticated. Just a little goes a long way with sesame oil. Too much and it becomes overpowering. The onion adds aromatic sweetness that balances out the other flavors.

Here’s where it gets interesting: a touch of butter provides richness that balances the Asian flavors without overwhelming them. Is it traditional? Not by a long shot. But neither is having so much zucchini that you’re considering leaving bags of it on strangers’ doorsteps.

Sometimes fusion happens out of necessity. Sometimes that’s exactly when the best discoveries are made. When you’re faced with a zucchini surplus, you get creative. You start thinking outside the box of traditional preparations.

This side dish pairs beautifully with grilled meats. It works great with rice dishes. It complements Asian-inspired main courses perfectly. But honestly, it’s also fantastic eaten straight from the pan while standing in the kitchen. That’s usually how I end up eating half of it before it makes it to the table.

The best part about this approach is that it’s endlessly adaptable. Got too much summer squash instead of zucchini? Works great. Yellow squash sitting around? Perfect. The technique and flavor profile work with pretty much any summer squash you’ve got taking over your garden or appearing mysteriously in your car.

So the next time your neighbor shows up with another bag of zucchini, don’t panic. Don’t start plotting revenge gardening for next season. Just fire up your wok or large skillet and turn that green invasion into something delicious. Your taste buds will thank you, and you might actually look forward to the next zucchini delivery.

ZUCCHINI!!!

When summer gives you bushels of zucchini, you cook zucchini.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Cheap, Side Dish, Vegetable

Cuisine: Asian

Calories: 84

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1/4 Cup Soy Sauce Low Sodium
• 1 tsp Honey Hot Honey is fantastic here
• 2 cloves Garlic Peeled, Minced
• 1 tbsp Sriracha Optional if using Hot Honey
• 2 ea Zucchini Medium, washed, cut to 1/2" Spears
• 1 tbsp Sesame Seeds
• 1/2 ea Onion Yellow, Peeled, Diced
• 1 tbsp Butter
• 1 tbsp Sesame Oil Toasted is fantastic

Method

 

1. In a glass measuring cup, whisk together the sesame oil, soy sauce, sriracha, honey, and garlic, if using. Set aside
2. Heat a large non stick or cast iron skillet over medium high heat, add the butter and foam out
3. Add the onion and sauté until translucent
4. Add the zucchini in a single layer, Sauté, undisturbed, until the zucchini is browned on the bottom, about 2-3 minutes.
5. Flip and brown the other side, about another 2 minutes.
6. Pour half of the sauce over the zucchini and toss for about a minute, adding the remaining sauce if needed. 
7. Remove from heat and sprinkle with sesame seeds and green onions. Serve

Nutrition

Calories: 84kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 919mgPotassium: 54mgFiber: 0.4gSugar: 2gVitamin A: 94IUVitamin C: 3mgCalcium: 26mgIron: 1mg

Notes

This dish will have quite a bit of heat as written.  Adjust sriracha to taste, or use a chili pepper and sauté with the onions.

Avoid mushy zucchini, use medium-high heat, and cook until just browned.

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