Asian zucchini “Antipasti”

Asian Zucchini Antipasti

Summertime is zucchini time. And one of my own creations is an asian zucchini antipasti. Easy to make and absolutely delicious.

This “special” antipasti has many asian flavours and is eaten as a side dish. You will love it!

Time to prepare: 15 min.

Time to cook: 10 min

Servings: 4



  • 3 medium zucchini
  • 2 garlic gloves
  • 2 spring onions
  • 2 cm ginger
  • 1/3 cup roasted almonds
  • 2 red chilis
  • 100 ml veggie broth
  • 1 tb olive oil
  • 1 tb sesame oil
  • 1 tb soy sauce
  • 1 tb fish sauce
  • 1 tb palm sugar
  • 1 pn cumin
  • lime juice (½ fresh lemon)
  • fesh coriander leaves


  • Cut the zucchinis and the garlic in thin slices. Chop ginger and the chili. Cut the spring onions in 3 cm long pieces.
  • Stir fry garlic, spring onions, ginger, chilies and palm sugar on medium/high heat for 2 minutes in olive oil.
  • Add the zucchinis and simmer for 5 minutes (low heat)
  • Add veggie broth, sesame oil and soy sauce
  • Round the flavour with cumin, lime juice and fish sauce
  • Serve with the roasted almonds and coriander leaves



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