{"id":7814,"date":"2025-07-27T18:48:37","date_gmt":"2025-07-27T18:48:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7814"},"modified":"2026-01-01T19:16:15","modified_gmt":"2026-01-01T19:16:15","slug":"grilled-zucchini-with-spicy-asian-sauce","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/grilled-zucchini-with-spicy-asian-sauce\/","title":{"rendered":"Grilled Zucchini with Spicy Asian Sauce"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Grilled Zucchini with Spicy Asian Sauce<\/span><\/h2>\n
<\/div>\n
Quick, flavorful grilled zucchini slices tossed with a spicy soy-ginger Asian sauce. Perfect as a summer side or vegan main dish.<\/span>
<\/div>If you\u2019ve ever found yourself staring at a pile of zucchinis wondering what else to do with them besides tossing them in a stir-fry or roasting them again, I\u2019ve got something special for you. This grilled zucchini with spicy Asian sauce is smoky, just the right amount of spicy, and packed with bold, savory flavor. Whether you\u2019re making it as a side or turning it into a light summer meal, it\u2019s a dish that hits all the right notes\u2014and it\u2019s ready in under 20 minutes.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Jennifer – Jennifer Recipes<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3-4<\/span> medium <\/span> zucchinis<\/span> sliced lengthwise (\u00bc inch)<\/span><\/li>
  • 1<\/span> tbsp<\/span> olive oil<\/span><\/li>
  • Salt & pepper<\/span> to taste<\/span><\/li><\/ul><\/div>

    <\/span>For Sauce:<\/span><\/h4>
    • 2<\/span> tbsp<\/span> soy sauce or tamari<\/span><\/li>
    • 1<\/span> tsp<\/span> Sriracha<\/span> adjust to taste<\/span><\/li>
    • 1<\/span> clove<\/span> garlic<\/span> finely minced<\/span><\/li>
    • 1<\/span> tsp<\/span> fresh ginger<\/span> grated<\/span><\/li>
    • 1<\/span> tbsp<\/span> rice vinegar<\/span><\/li>
    • 1<\/span> tbsp<\/span> honey or maple syrup<\/span><\/li>
    • 1<\/span> tsp<\/span> sesame oil<\/span><\/li><\/ul><\/div>

      <\/span>For Garnish:<\/span><\/h4>
      • 1<\/span> tbsp<\/span> green onions<\/span> chopped<\/span><\/li>
      • 1<\/span> tsp<\/span> sesame seeds<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Preheat grill or grill pan over medium-high heat.<\/div><\/li>
        • Brush zucchini with olive oil and season with salt and pepper.<\/div><\/li>
        • Grill zucchini 3\u20134 minutes per side, until tender and lightly charred.<\/span>
          <\/div>Don\u2019t overcook it. z<\/strong>ucchini has a lot of water, so it softens fast. Grill it just until you see golden char marks and it gives slightly when poked\u2014still tender with a bit of bite. Also, don\u2019t salt it too early<\/strong>. Salt draws out moisture, so season just before grilling.<\/span><\/div><\/li>
        • While grilling, whisk together sauce ingredients in a bowl.<\/div><\/li>
        • Transfer grilled zucchini to a platter and drizzle or toss with sauce.<\/div><\/li>
        • Garnish with green onions and sesame seeds if desired. Serve warm.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
            \n
          • Use tamari for a gluten-free version.<\/li>\n
          • To make it vegan, swap honey for maple syrup.<\/li>\n
          • Serve with rice, noodles, or grilled protein for a complete meal.<\/li>\n
          • Great with added crushed peanuts or chili crisp.<\/li>\n<\/ul>\n
            <\/span>Oven Method<\/strong>:<\/span><\/h5>\nPlace seasoned zucchini planks on a baking sheet lined with parchment. Roast at 400\u00b0F (200\u00b0C) for about 20\u201325 minutes, flipping halfway. You won\u2019t get grill marks, but the flavor still shines through.<\/span>
            <\/div>\n
            <\/span>Air Fryer Method<\/strong>:<\/span><\/h5>\nArrange zucchini in a single layer in the air fryer basket. Cook at 375\u00b0F for 8\u201310 minutes, flipping once. Keep an eye on it\u2014they cook quickly.<\/span>
            <\/div>\nCan I use other vegetables?<\/span><\/span>
            <\/div>\n
            \nDefinitely. This sauce is a flavor booster and plays well with all sorts of veggies. Try:<\/span>
            <\/div>\n
              \n
            • Eggplant slices (same prep, slightly longer cook time)<\/li>\n
            • Bell peppers cut into wide strips<\/li>\n
            • Thick slices of portobello mushrooms<\/li>\n
            • Asparagus spears or green beans<\/li>\n<\/ul>\nIf it grills well, it works here.<\/span>
              <\/div>\n
              <\/span>Thai-Inspired Twist<\/span><\/h5>\nAdd a splash of fish sauce, lime juice, and fresh chopped cilantro to the sauce. Top with crushed peanuts and maybe a sprinkle of Thai chili for extra heat. It\u2019s bright, spicy, and loaded with Southeast Asian vibes.<\/span>
              <\/div>\n
              <\/span>Korean-Style Version<\/span><\/h5>\nUse gochujang (Korean chili paste) instead of Sriracha, and a dash of rice syrup or brown sugar to balance the heat. Finish with toasted sesame seeds and green onions. It\u2019s deeper, richer, and perfect with short-grain rice.<\/span>
              <\/div>\n
              <\/span>Japanese Fusion<\/span><\/h5>\nAdd miso paste to the sauce and a bit of mirin. The miso gives it a savory depth that\u2019s so satisfying. You could even top it with bonito flakes or a poached egg for a next-level lunch.<\/span>
              <\/div>\n
              <\/span>Make-Ahead:<\/span><\/h5>\nWhile this dish is best enjoyed fresh off the grill, it holds up well for a day or two in the fridge.<\/span>
              <\/div>\n
                \n
              • Storage:<\/strong> Store leftovers in an airtight container for up to 2 days. Just know that the zucchini will release some liquid as it sits.<\/li>\n
              • Reheating:<\/strong> Warm it gently in a skillet over low heat or enjoy it cold as part of a salad or wrap.<\/span><\/li>\n
              • Make ahead:<\/strong> You can prep the sauce and slice the zucchini ahead of time, so all that\u2019s left to do is grill and toss when you\u2019re ready to eat.<\/li>\n<\/ul>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7811,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1037,2019,135,1715,668,543,140,696,1713,1712],"tags":[],"class_list":["post-7814","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-air-fryer","category-appetizer","category-asian","category-gluten-free","category-grilled","category-roast","category-side","category-snack","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/07\/Grilled-Zucchini-with-Spicy-Asian-Sauce-4.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7814"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7814\/revisions"}],"predecessor-version":[{"id":7826,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7814\/revisions\/7826"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7811"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}