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
Ingredients:
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
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| Cook onions in large skillet. |
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| Add Zucchini sticks to onions. |
2 tablespoons olive oil
1 medium onion, thinly sliced
2 medium zucchinis, cut into thin strips
1 tablespoon soy sauce
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.
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| Out of the Oven |
Mmm! Great side dish. Looks very tasty. Can't wait to see the zucchini latkes :)
ReplyDeleteWow. 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!
ReplyDeleteMy 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.
ReplyDeleteThis looks delicious! Something I would love to serve as a side dish, thanks!
ReplyDeleteHey, 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