A very simple and quick side dish that is packed with flavor and Whole30 compliant. Let’s dig in to Japanese Zucchini and Onions!
My go-to method of having zucchini is usually making them into zucchini noodles (aka zoodles), but to be honest, zucchini is usually a take-it-or-leave-it vegetable for me. I don’t mind it and will eat it, but I don’t really crave it, so sometimes you want to change it up a bit, and here we are. This dish seriously takes less than ten minutes to make and was so packed with flavor, I may or may not have licked the plate when I was done.
I also made it two more times that week.
Yes. It’s that good.
A simple slicing of the zucchini to make bite-size strips, thin slicing of the onions and mushrooms, add in some seasonings, stir fry it, and devour.
And if you happen to be following Whole30, paleo, or just like to eat clean, this recipe hits all those marks. I served it alongside some lemon grilled chicken, but it would be equally delicious with some fish or a host of other main entrees.
And, tbh, I just ate a small plate of it for lunch one day as well.
Hungry for more zucchini recipes?
This recipe for Zucchini and Carrot Noodles with Spicy Peanut Sauce isn’t Whole30, but it’s still fresh and delicious.
Baked Zucchini Fries are a perfect side dish to hamburgers.
If I’m in the mood for zucchini noodles, this recipe is one of my favorites.
Japanese Zucchini & Onions
Recipe courtesy of Cate O’Malley
1-2 tablespoons olive oil
1 medium onion, thinly sliced
2 medium zucchinis, cut into thin strips
1 cup of mushrooms, thinly sliced
2 tablespoons coconut aminos
1 tablespoon fish sauce
ground black pepper
Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for five minutes until they soften. Add the zucchini and cook, stirring, about 1 minute. Add the coconut aminos and fish sauce and continue cooking until the zucchini is tender, about five minutes. Remove from heat, sprinkle with freshly ground black pepper and serve immediately.