Teriyaki Zucchini (Glossy Skillet Side)
Make teriyaki zucchini in one skillet with tender centers, browned edges, and a quick homemade glaze. A fast vegetable side for rice bowls, noodles, tofu,…
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Colander
- Paper towel
- Spatula
- Saucepan
- Tongs
- Serving platter
- Microwave
- Kitchen towel
- Stove
- Airtight container
Ingredients
- 4 medium zucchini, about 1 1/2 lb (680 g), cut into thick wedges
- 3/4 teaspoon fine salt, divided
- 1 tablespoon neutral oil, such as avocado or canola oil
- 1/4 cup (60 ml) reduced-sodium gluten-free tamari
- 2 tablespoons (30 ml) mirin
- 1 tablespoon (15 ml) rice vinegar
- 1 1/2 tablespoons packed brown sugar
- 2 tablespoons (30 ml) water
- 2 garlic cloves, finely grated or minced
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon cornstarch
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame oil, optional
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