Japanese inspired courgettes


  • 3 large courgettes

  • 1 tablespoon sesame oil

  • 1 tablespoon ginger (powdered or fresh)

  • 2 tablespoons soy sauce

  • Sesame seeds


  1. Chop the courgettes into small pieces.

  2. Whisk together the ginger and the soy sauce and set aside.

  3. Next, heat a large skillet to medium high, heat and pour in the sesame oil. Add the courgettes, DON'T stir. Letting it sit lets it get the nice char. Otherwise, things can get mushy.

  4. After about 3-4 minutes, give the zucchini one nice toss. Again, let it sit. For another three minutes or so.

  5. Time to toss it again. You'll see some nice caramelization now. Reduce the heat and pour in the sauce. Give everything a nice stir, and let some of the liquid evaporate, about another two-three minutes. You can give it a toss once or twice, but not so much that the courgette breaks apart.

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