Wednesday, April 27, 2011

Japanese Zucchini and Onions

I buy many vegetable for Passover, twenty pound bags of potatoes, ten pound bags of onions, ten pound bags of carrots and then I fill the basket with all kinds of squash.  In my heart, I know that I am not going to use all those squash and sure enough, close to the end of the holidays, I found a dozen zucchini, 3 butternut squash and 2 acorn squash.  I also found a dozen sweet potatoes, a dozen oranges and about ten lemons.  I was not going to let these vegetables defeat me and I started cooking.


One way to use the zucchinis and onions was in the following dish.  You will find, within a few days a potato zucchini recipe on  Bizzy B. Bakes .  Who know what else I will come with?  I am thinking zucchini latkes (pancakes) or zucchini kugel or something with zucchini and carrots.  Come and visit and see how I use most of these vegetables in the next few days.


Japanese Zucchini and Onions   adapted from Allrecipes.com




Cook onions in large skillet.
Add Zucchini sticks to onions.
 Ingredients:


2 tablespoons olive oil
1 medium onion, thinly sliced
2 medium zucchinis, cut into thin strips
1 tablespoon soy sauce
2 tablespoons teriyaki sauce
 Method:
 In large skillet, heat olive oil.
Add sliced onions and cook until translucent - about five minutes.
Add zucchini strips and cook for an additional 4 minutes or until zucchini is slightly softened.
Add teriyaki and soy sauce to vegetables and cook for an additional minute to heat the liquids.
Serve hot.


Out of the Oven

5 comments:

  1. Mmm! Great side dish. Looks very tasty. Can't wait to see the zucchini latkes :)

    ReplyDelete
  2. Wow. That's definitely a lot of leftover vegetables - good luck trying to use them all up! My favourite way to eat zucchini is to toss it in a small amount of olive oil, sprinkle with salt and pepper and then grill it on the BBQ. So ridiculously tasty!

    ReplyDelete
  3. My husband and I love this dish at a local Japanese restaurant, and I make it often during the summer when our zucchini plants are productive. When I cannot use zucchini in a reasonable time frame, I shred them up with my food processor and freeze in 2 cup increments. Then I use them to make zucchini bread and zucchini muffins, which my kids love.

    ReplyDelete
  4. This looks delicious! Something I would love to serve as a side dish, thanks!

    ReplyDelete
  5. Hey, just thought I'd let you know I shared this recipe on my blog today!! It looks so great, I can't wait to try it! Have a great weekend!!

    ReplyDelete

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.