Sesame Zucchini Food

SESAME STEAMED ZUCCHINI

Steps:

• Cut the zucchini in half lengthwise and then into 1/2-in. slices. Place in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until tender., Meanwhile, in a small bowl, combine the oil, lemon juice, sesame seeds, soy sauce, salt and pepper. Transfer zucchini to a serving bowl; drizzle with sesame mixture and toss to coat.

SESAME PARMESAN ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
• Bake 20 minutes in the preheated oven, until lightly browned.

SESAME ZUCCHINI

Steps:

• Saute zucchini and onion in oil for 4 minutes.
• Add remaining ingredients, toss to mix.

SESAME ZUCCHINI

Steps:

• Halve zucchini lengthwise and cut crosswise into 1/2-inch pieces. In a steamer set over simmering water steam zucchini, covered, until just tender, about 5 minutes.
• In a bowl toss zucchini with sesame oil and seeds, soy sauce, and salt to taste until coated well and sprinkle with lemon juice. Serve warm or at room temperature.

SESAME ZUCCHINI RIBBONS

Steps:

• Using a vegetable peeler, cut zucchini and squash lengthwise to form ribbons, discarding inner seeded core of squash.
• Heat 1 T vegetable oil in a large nonstick skillet over moderately high heat until hot but not smoking.
• Add half of zucchini and squash ribbons; cook, tossing with tongs 1 minute.
• Transfer to a colander set over a bowl.
• Repeat with remaining 1 T vegetable oil and the ribbons.
• Let stand in colander 20 minutes to drain; transfer to serving bowl.
• Toss with juice and sesame oil; salt and pepper to taste.

SAUTéED ZUCCHINI

Steps:

• Cut 1 medium zucchini into matchstick-size pieces. Heat 2 tablespoons toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add zucchini; cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).

ASIAN-STYLE ZUCCHINI

Steps:

• Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

SESAME ZUCCHINI BREAD

Steps:

• In a bowl, combine the first seven ingredients; beat until smooth. In another bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Add raisins, walnuts and 3 teaspoons sesame seeds. Stir into sugar mixture just until moistened. Stir in zucchini. Pour into a greased 9x5-in. loaf pan. Sprinkle with the remaining sesame seeds., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.