Asian-inspired Zucchini

Rice bowls and stir-fry are some of my favorite weekly meals. They are so easy to make and it also allows you to combine a lot of leftover ingredients in your fridge. This Asian-inspired zucchini is a great addition to any of your weekly rice bowls.


  • 1 Large Zucchini, cut into long quarters
  • 1 TBSP Olive Oil
  • 2 TBSP Soy Sauce
  • 2 TSP Fish Sauce
  • 1 TBSP Rice Wine Vinegar
  • 2 TSP Red Pepper Flakes

Let’s Get Cooking

Bring out a large pan and add in the olive oil, begin sauteing the zucchini.

Allow the zucchini to brown a little, and add in the soy sauce + fish sauce + rice wine vinegar.

Turn the heat up to high and allow the soy sauce to cook down for about 3 minutes. Turn down the heat to low, add in the red pepper flakes and cook for about 10 more minutes.

Place in an airtight container and add in a little extra soy sauce on top. Keep in the fridge for about 3-5 days and enjoy over rice or as a snack!

Made with Love,


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