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Korean Zucchini

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Member since 2008

Serves 6 | Prep Time 25 | Cook Time 5


2 zucchinis
2 large cloves of garlic, finely minced
4 tbsp sesame oil
1 tbsp toasted sesame
3 tbsp light soy sauce
1 tbsp gochukaroo (optional for me)
1 tsp garlic parsley mix
1 tsp salt
3 cups water

Peel zucchinis, but leave thin stripes of peel in between (this is for decorative purposes), discard ends

Slice thinly

In small pot, add water and salt. Set on high heat to boil

Add zucchini slices into pot, boil for 1 min

Drain and run thru cold water, place into bowl of ice water immediately. The ice water will stop the zucchini from cooking and wilting, thus preserving a crisp and green exterior.

In a separate bowl, mix the rest of seasonings

Drain zucchini thoroughly

Add zucchini into bowl of seasoning, toss, cover and refrigerate until ready to eat

Pairs Well With


Served as healthy side dish

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