Sautéed Zucchini

This recipe was wonderful. Even though the recipe calls for matchstick pieces, I had zucchini ribbons(from 2 zucchini) so I decided to use them. Also, I didn't have the gochugaru so I took Kathci's advice and cooked the red pepper flakes in the toasted sesame oil and then removed the red pepper flakes and finished the recipe as advised. The family was in heaven so this will be a come-back recipe very often. We're also thinking of growing our own zucchini in the backyard next year. YUMMY!

• Ithaca, NY

• 11/16/2016

Easy and the gochujaru makes the dish, but there's a little too much oil for the single zucchini. Use less sesame oil if you don't want your zucchini swimming in it.

• mrkevin

• Gurnee, IL

• 5/3/2016

First of all, let me just say, this recipe changed my son and husband's belief that they do not like anything green. Secondly, let me tell you a way to make this if you only have "normal" ingredients on hand. So, I only had olive oil and only had a little packet of red pepper flakes from Pizza Hut. (Gasp, yes, my picky son/hubby eat box pizza from time to time when I'm not here to be the food police.) I just heated the oil in the skillet and added the red pepper flakes. I then sifted out the pepper flakes to leave the flavored oil by itself. Basically, it made a red-pepper-infused oil. I threw the zucchini in the hot infused oil and cooked them quickly that way. Be careful not to overcook. This is a fantastic recipe and literally the very best way I have ever tasted zucchini. Highly recommend it for both ease of preparation and excellent flavor. Make it, you will love it!

• katchi

• Fort Worth, TX

• 4/30/2014

We made the entire bibimbap menu for New Year's Eve, all delicious and easy.

• Anonymous

• Hanvover Park, IL

• 1/18/2013