Do you ever make something, and then it tastes super good, and so then you have to make it again the next day? And then you kind of want to keep making it, but you’re afraid if you eat it too much you’ll get sick of it?
That’s what’s going on with this dish of teriyaki goodness right now. I have eaten this for lunch for the past two days, and I really want to make it again tomorrow! But I’m worried, because I don’t want to burn out on it. I know we’ll have a lot of zucchini to deal with this summer, and this is the perfect way to eat them.
This is a great side dish for a barbecue, and it’s also a perfect lunch. You can eat this on its own, or over brown rice or quinoa for a more complete meal. It’s very quick to put together, and the ingredients for the sauce are probably already in your pantry.
- 3 small zucchini, quartered and sliced
- 1 red pepper, chopped
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1¾ Tablespoons tamari
- 1¼ Tablespoons honey or agave nectar
- 1 Tablespoon sesame seeds
- ½ teaspoon red pepper flakes (adjust amount to taste)
- Place the olive oil, zucchini, garlic, and red peppers in a large skillet and cook over medium heat.
- Cook until the zucchini is tender but still bright green, about 5-7 minutes.
- Add the tamari, honey or agave, sesame seeds, and red pepper flakes.
- Stir well and cook for about 3-5 more minutes.
- Serve immediately.
What have you been eating for lunch lately? Are you starting to think about summer produce yet?
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