How to Cook Zucchini With Teriyaki (3 Steps)

Zucchini is a green squash developed in Italy from New World plants brought back by early explorers and then reintroduced into this country by Italian immigrants. It is not limited to Italian cooking, however. This porous summer vegetable provides an ideal option for sauce-based entrees of several ethnic cuisines, including Japanese stir-fry. The high moisture content of zucchini allows sauces to permeate, absorbing the bold flavors of ingredients such as soy, sugar, ginger and garlic, which are found in teriyaki sauce. You can combine zucchini teriyaki with an array of vegetables, seafood and meats for variation.

Things You'll Need

Water
Paper towels
Zucchini
Knife
Cutting board

Oil
Skillet
Spatula
Teriyaki sauce

Instructions

Rinse the zucchini under cold water to clean it. Wipe it down with paper towels. Slice one zucchini per serving into 1/4-inch, circular medallions on a cutting board.
Heat 1 teaspoon of oil per sliced zucchini in a skillet on medium-low heat. Add the zucchini medallions and saute them for about four minutes. Flip the zucchini with a spatula halfway through the cooking time so that both sides cook evenly and until lightly browned.
Add 1 tablespoon of teriyaki sauce per zucchini. Stir the mixture with the spatula, coating the zucchini with teriyaki sauce for one minute until the teriyaki sauce is reduced. Remove the zucchini medallions and serve with rice and other teriyaki-flavored items such as salmon, chicken, beef, shrimp or vegetables, if desired.

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