Ingredients
Vegetables: 2-3 medium zucchinis, cut into long spears or batons.
The Glaze:
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp teriyaki sauce
1 tsp toasted sesame oil
1 tsp honey or brown sugar
Aromatics: 2 cloves garlic (minced) and 1 tsp fresh ginger (grated).
Garnish: 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.
Cooking Oil: 1 tbsp neutral oil (avocado or vegetable oil).
Instructions
1. Prep the Zucchini
Wash and dry the zucchini thoroughly. Cut off the ends and slice them into quarters lengthwise to create long spears.
Tip: If the zucchini is very large, you can slice the spears in half again to ensure they cook quickly.
2. The High-Heat Sear
Heat your skillet or wok over medium-high heat with the neutral oil.
Once the pan is shimmering, add the zucchini spears in a single layer. Let them cook undisturbed for 2–3 minutes per side until they develop those deep brown sear marks seen in the photo.
3. Add the Flavor
Turn the heat down to medium. Add the minced garlic and ginger, tossing for about 30 seconds until fragrant.
Pour in the soy sauce, teriyaki, sesame oil, and honey.
Toss everything together for another 1–2 minutes. The sauce will bubble and reduce into a thick, glossy glaze that coats the spears.
4. Finish and Serve
Remove from heat immediately while the zucchini still has a slight “snap” to it.
Generously top with toasted sesame seeds and fresh green onions.
