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4.56 from 27 votes

Gochujang Glazed Zucchini

Slightly sweet, sour, spicy, and savory, this is a delicious and easy Korean-inspired side.
Course Side Dish
Cuisine Korean
Keyword dairy-free, easy, egg-free, fast, gochujang, korean, nut-free, sesame, side, vegetarian, zucchini
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 99kcal
Author Jenny Ross

Ingredients

  • 1 garlic clove minced
  • 1 tablespoon gochujang
  • 1 tablespoon gluten-free soy sauce or coconut aminos
  • pinch of monk fruit powdered, omit if using coconut aminos
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon avocado oil
  • 2 zucchini halved and sliced 1/2-inch thick
  • salt to taste
  • 1 teaspoon toasted sesame oil
  • toasted sesame seeds or garnish, optional

Instructions

  • Stir together the garlic, gochujang, soy sauce, monk fruit, and vinegar in a small bowl and set aside.
  • Heat a large nonstick pan over high heat. When hot, add the avocado oil. When the oil is hot, add the zucchini and cook on hight until lightly blistered, about 4 minutes. Add the reserved gochujang mixture and cook until little to no liquid remains, about 2 minutes. Remove from heat and drizzle with sesame oil. Garnish with toasted sesame seeds, if using.

Nutrition

Calories: 99kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 520mg | Potassium: 566mg | Fiber: 2g | Sugar: 6g | Vitamin A: 408IU | Vitamin C: 37mg | Calcium: 38mg | Iron: 1mg