Thai Zucchini

Name: Thai Zucchini
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 garlic clove, minced; 4.92 ml minced fresh ginger; 0.25 ml dried crushed red pepper flakes; 9.85 ml olive oil; 78.78 ml finely chopped unsalted dry roasted peanuts; 14.78 ml chicken broth; 14.78 ml rice vinegar; 9.85 ml soy sauce; 0.25 ml sugar; 3 medium zucchini, cut into very thin strips

Community Pick

Submitted by Miss Annie

"There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri."

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photo by Oliver1010

Ready In:: 35mins
Ingredients:: 10
Serves:: 4

ingredients

1 garlic clove, minced
4.92 ml minced fresh ginger
0.25 ml dried crushed red pepper flakes
9.85 ml olive oil
78.78 ml finely chopped unsalted dry roasted peanuts
14.78 ml chicken broth
14.78 ml rice vinegar
9.85 ml soy sauce
0.25 ml sugar
3 medium zucchini, cut into very thin strips

directions

Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
Add peanuts and next 4 ingredients, stirring well.
Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
Serve immediately.

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Reviews

I added 5 cloves of garlic and 3 crushed red peppers. Made for a very wonderful side dish with plenty of flavor. We will be making this many times.

riffraff
Ann, this was outstanding. Took notice of the other comment, and cooked 2 (1 each) for Russell and I. I'm not a huge fan of zuccs but this won me over. I can also imagine the sauce on green beans (another veg I'm not fond of), lightly blanched brocolli, or asparagus. Next time, I will sub the broth for fish sauce.

JustJanS
The flavors in this dish go perfectly with the zucchini, with the peanuts accenting the zucchini very well. The taste of the ginger and garlic is very subtle and lent a classic Oriental touch. This dish was very delicious but seemed somewhat Westernized in taste, being mild. I think, however, it is a great accompaniment for other Thai dishes as it cools the palate and offers a divergant interest in a multi-dish Asian meal. Thanks, Annie for a very pleasant dish! :)

PalatablePastime
The whole family loved it, including the kids. Would increase the number of zucchini next time, as they "shrink" during cooking

Tryntje
I really enjoyed this. This is a totally different tasting zucchini dish! I enjoyed this as a side dish to Recipe #53865, and both were delicious. Made for Healthy Choices Tag!

breezermom

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Tweaks

Excellent! Only mods I made were to use cashews instead of peanuts, because I could not find any unsalted peanuts. And I omitted the sugar. Perfect way to use all that zucchini from the garden.

Recipe Mavin
So delicious, and a great way to use zucchini. I really liked how crisp the zucchini was, and the spices were great I used water instead of chicken broth, as I couldn't see opening a can for such a small amount. I doubled the amount of rice vinegar and soy sauce (I used tamari) to make it saucy, and served it with cous cous. It was a hit!

Cori S
This dish was wonderful! A great combo of sweet and spicy. Even my non-veggie eating hubby approved. I used water instead of chicken broth, but otherwise followed the recipe. Thanks!

AEHbamafan
I made this for supper tonight and it's yummy. We don't have any rice vinegar, but next time I make this I'll be sure to have some on hand. I used a bit a white distilled vinegar since I didn't have any rice vinegar, it seemed to work alright. I also use peanut oil instead of olive oil, left out the sugar, and added an extra clove of garlic. I will be making this again. Thanks.

Amanda J