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This spicy garlic Chinese zucchini dish transforms humble zucchini into a delicious Asian-inspired meal that's both satisfying and healthy. The tangy-spicy sauce clings perfectly to the zucchini noodles, creating a dish that's full of flavor while being naturally low-carb and nutrient-dense.
I discovered this recipe during a sweltering summer when turning on the stove felt unbearable. Now it's my go-to dish whenever I have an abundance of zucchini from my garden or the farmers market.
Ingredients
- Zucchini: The foundation of the dish select firm medium-sized ones for best texture and flavor
- Salt: Helps draw out excess moisture ensuring your dish isn't watery
- Garlic: Fresh cloves provide essential aromatic base choose plump firm bulbs
- Coconut aminos: Adds umami flavor without soy a great alternative for those avoiding soy sauce
- Tahini or nut butter: Creates creaminess and body to the sauce look for pure varieties without added oils
- Sesame oil: Provides authentic Asian flavor use toasted variety for deeper taste
- Chili powder: Adjusts the heat level quality matters for better flavor
- Chili oil: Adds another dimension of heat and richness select one with visible chili flakes
- Honey or maple syrup: Balances the heat with subtle sweetness optional but recommended
Step-by-Step Instructions
- Prepare the Zucchini Noodles:
- Using a spiralizer, mandoline, or sharp knife, transform your zucchini into noodle-like strands. If using a spiralizer, cut the long strands into more manageable pieces using kitchen scissors. For best results, choose medium-sized zucchini that are firm to the touch and have smooth, unblemished skin.
- Salt and Drain:
- Toss your zucchini noodles with salt in a colander. Let them sit for a full 30 minutes over your sink or a bowl. This crucial step draws out excess moisture from the zucchini, preventing a watery final dish and concentrating the vegetable's flavor. Do not skip this step, even if you're in a hurry.
- Make the Sauce:
- While the zucchini drains, combine the finely chopped garlic, coconut aminos, tahini or nut butter, sesame oil, chili powder, chili oil, and sweetener in a large mixing bowl. Whisk thoroughly until the mixture becomes smooth and uniform. This may take a minute or two, especially if your tahini is thick. The sauce should coat the back of a spoon nicely.
- Squeeze and Combine:
- After 30 minutes, take handfuls of the zucchini noodles and gently squeeze out any remaining moisture. This is essential for a non-watery dish. Add the squeezed zucchini to the sauce mixture. Using tongs or two large forks, toss thoroughly until every strand is coated with the flavorful sauce.
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The sesame oil is my absolute favorite ingredient in this recipe. Its distinct nutty aroma immediately transports me to authentic Chinese restaurants. My family always knows what's for dinner when they smell it, and my children surprisingly love these zucchini noodles more than regular pasta now.
Serving Suggestions
This spicy garlic zucchini dish works beautifully as a light main course or as a side dish alongside grilled chicken, fish, or tofu. For a more substantial meal, consider adding protein directly to the dish such as shredded rotisserie chicken, cooked shrimp, or cubed firm tofu. You can also serve it warm if preferred by gently heating the sauce-coated zucchini noodles in a pan for just 1-2 minutes.
Make It Your Own
The beauty of this recipe is its versatility. Don't have coconut aminos? Substitute with regular soy sauce or tamari if you're not avoiding soy. The tahini can be swapped with any nut or seed butter you have on hand. For those who cannot tolerate spice, simply reduce or omit the chili ingredients and add a bit more sweetener for balance. You can also add other vegetables like julienned carrots, bell peppers, or thinly sliced cabbage to the mix for added texture and nutrients.
Storage Tips
While best enjoyed fresh, this dish can be stored in an airtight container in the refrigerator for up to 3 days. The zucchini may release a bit more liquid during storage, so give it a good toss before serving leftovers. I don't recommend freezing this dish as the texture of the zucchini deteriorates significantly when thawed. If you know you'll have leftovers, consider keeping some of the sauce separate and mixing it fresh with the portion of zucchini you'll eat later.
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This quick and healthy dish is bound to become a staple in your kitchen—experiment and enjoy!
Frequently Asked Questions
- → Can I use regular soy sauce instead of coconut aminos?
Yes, you can substitute regular soy sauce for coconut aminos. Just be aware that soy sauce is saltier and contains gluten, so you may want to use slightly less (about 1.5 tablespoons) and adjust other seasonings accordingly.
- → How can I make this dish less spicy?
To reduce the spiciness, use mild chili powder and decrease the amount to 1 teaspoon. You can also omit the chili oil or use just a few drops for flavor without as much heat.
- → Do I need a spiralizer to make this dish?
No, a spiralizer is not required. You can use a julienne peeler, vegetable peeler (for wider ribbons), or simply cut the zucchini into thin strips with a sharp knife. The texture will be slightly different but still delicious.
- → Why do I need to salt the zucchini?
Salting the zucchini draws out excess moisture, which prevents your dish from becoming watery. This step is important for achieving the right texture and ensuring the sauce adheres properly to the zoodles.
- → Can I make this dish ahead of time?
You can prepare the sauce and spiralize the zucchini up to a day ahead, but it's best to salt and drain the zucchini just before serving. Once mixed with the sauce, the dish is best consumed immediately as it can become soggy if left too long.
- → What protein would pair well with this dish?
This zucchini dish pairs wonderfully with grilled chicken, pan-seared tofu, shrimp, or thinly sliced beef. For a complete Asian-inspired meal, try adding some five-spice seasoned protein of your choice.