Thai Zucchini

Prep Time
Cook Time
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"An quick, easy, and healthy side dish with intriguing flavors! You can use crookneck or summer squash (or a colorful mixture) with equally good results. I don't eat nuts, but this is a great recipe even without them!"

Original recipe yields 4 servings


  • Serving Size: 1 (152.7 g)
  • Calories 37.4
  • Total Fat - 1.3 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0.1 mg
  • Sodium - 9559.1 mg
  • Total Carbohydrate - 5.6 g
  • Dietary Fiber - 1.5 g
  • Sugars - 3.4 g
  • Protein - 1.9 g
  • Calcium - 29.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 21.2 mg
  • Thiamin - 0.1 mg

Step 1

In a measuring cup, whisk together the broth, rice vinegar, soy sauce and sugar. Set aside.

Step 2

In a large skillet over medium-high heat, cook garlic, ginger, and red pepper in the olive oil for 1 minute, stirring constantly.

Step 3

Add the broth mixture to the skillet, stirring well.

Step 4

Immediately add zucchini and cook, tossing frequently, for about 5 minutes or until crisp tender. Serve immediately and sprinkle with the chopped peanuts.

Tips & Variations

No special items needed.



We really enjoyed this dish...I cut the recipe in half and omitted the dry peanuts (didn't have)...this has a really nice Thai flavor...I used my spiralizer and the zucchini came out perfect...we loved it...made for "Alphabet" tag game...

review by:
(25 Mar 2020)