Well, it's that time of year again, friends. You know, the part of the summer where you wonder how in hell you can incorporate one. more. zucchini. into your diet. Ah, the end of summer. Zucchini and tomatoes are brought to you by neighbors by the bushels, while your own garden spits them out, too. But not to worry! I have yet another zucchini recipe to use it up, AND you can throw in some tomatoes, too! You're welcome. I had a neighbor also bring me a head of cabbage, and so with my produce drawer bursting at the seams, I made up this little dish. And then I made it again. You should too.
1/2 head cabbage, chopped
1 large or 2 medium zucchini
1 cup chopped tomatoes (I used cherry tomatoes cut into halves)
1 medium onion, sliced
1 garlic clove, minced
2 T sesame oil (or the cooking oil of your choice)
3 T soy sauce
1 to 2 T sriracha
1/4 cup tahini (or any nut butter)
2 t fresh grated ginger (optional)
salt and pepper to taste
sesame seeds to garnish serves 4
Prep your vegetables. I used a cheese grater on the zucchini so that I could have noodle-like pieces in the mixture.
Feel free to add or subtract vegetables from this, too. Peppers, summer squash, or spring onions would all be good in this too!
Saute the onions first for about 5 minutes, until just translucent. Add the cabbage, turn your heat to medium, and stir occasionally. Add in the zucchini and garlic, and continue to stir all the vegetables until softened, but not mushy. Use more oil if needed.
Toss in the tomatoes and return to heat.
In a separate bowl, whisk together tahini, soy sauce, sriracha, and ginger. Pour over vegetables, and stir in until well coated. Add more soy sauce or sriracha to taste, and salt and pepper to taste. Sprinkle with sesame seeds, squeeze a lime over it, or maybe throw in a little cilantro.
It can be served over rice, or noodles. I made it with extra sauce and threw in noodles the first time I made it, but I like it just as well without any noodles at all! Enjoy!