Grilled Zucchini with Spicy Asian Sauce is the ultimate summer side—quick, fiery, and unforgettable. That first bite delivers it all: smoky char on the outside, tender zucchini on the inside, and a bold, savory-spicy sauce that brings everything to life. It’s a dish that turns a simple vegetable into something crave-worthy in just 15 minutes. Whether you’re grilling outdoors or searing on the stovetop, this zucchini will steal the spotlight at any table.
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From Summer Markets to Sizzling Plates
A Recipe Rooted in Simplicity and Bold Flavor
One warm July afternoon, I came home from the farmers market with a bag of zucchini and no real plan. I was craving something bold but not heavy — something fresh but fiery. That’s when this dish was born. After slicing and grilling the zucchini to golden perfection, I spooned over a simple sauce with soy, garlic, sambal oelek, and sesame oil. The first taste was electric.
I’ve served this to guests who swore they didn’t like zucchini — and watched them reach for seconds. It’s now my go-to side for grilled chicken, sticky rice bowls, or even brunch spreads. It’s fast, vibrant, and makes you fall in love with vegetables all over again.
It’s also inspired by dishes like this Spicy Garlic Chinese Zucchini — but simplified for weeknight ease without sacrificing any punch.
Why This Zucchini Dish Works So Well
Let’s talk flavor. We’re combining caramelized zucchini with a sauce that hits every note: salty, spicy, sweet, and umami. The texture is just as thoughtful — crisp-tender zucchini meets crunchy fried shallots and fresh green onion.
Even better? This recipe is adaptable. Grill it, pan-fry it, or roast it like in this Oven Roasted Zucchini, Squash, and Tomatoes with Parmesan. The spicy sauce? Try it on everything from noodles to steamed broccoli. It’s that versatile.
Ingredients & Kitchen Prep
What You’ll Need
Here’s a quick snapshot of everything required to make this dish shine:
| Ingredient | Amount |
|---|---|
| Zucchini (small to medium) | 5, halved lengthwise |
| Canola oil | 2 tbsp (divided) |
| Salt | 3/4 tsp |
| Crispy fried shallots | 1/4 cup |
| Green onion | 1 stem, finely sliced |
| Garlic, minced | 3 cloves |
| Sambal oelek | 1 tbsp |
| Toasted sesame oil | 1 tbsp |
| Soy sauce (light/all-purpose) | 1 tbsp |
| Mirin (or honey) | 2 tbsp |
The ingredients are simple, but together they pack a punch. The balance is everything — the richness of sesame oil with the zing of vinegar and heat of chili paste.
Tools & Tips for Substitutions
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Skillet or Grill Pan: If you’re not grilling outdoors, a stovetop grill pan or nonstick skillet works beautifully.
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Wok or Sauté Pan: For the sauce, any medium pan will do.
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Tongs: Essential for flipping zucchini without tearing it.
Swaps are welcome:
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No mirin? Use honey for sweetness.
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No sambal oelek? Use sriracha or chili crisp.
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No fried shallots? Toasted panko or chopped roasted peanuts offer crunch.
Or go big and add it to a veggie bake like this Spinach Zucchini Chickpea Bake for a next-level fusion meal.
Step-by-Step Cooking & Sauce Tips
Grilling the Zucchini
Step 1: Prep the Veggies
Cut your zucchini in half lengthwise. If they’re large, quarter them. Toss with 1 tablespoon canola oil and sprinkle with salt to coat.
Step 2: Cook Until Golden
Heat your grill pan or skillet over medium-high. Add half the zucchini, cut side down, and cook 3–4 minutes until golden. Flip and cook 3 more minutes on the skin side. Transfer to a serving plate and repeat.
Pro Tip: Zucchini should still be firm — not mushy. Overcooking releases too much moisture and dulls the flavor.
Making the Sauce
Step 3: Sauté the Aromatics
Cool the pan slightly, then heat remaining 1 tbsp canola oil over medium heat. Add minced garlic and sauté until just golden.
Step 4: Build the Sauce
Add sambal oelek, sesame oil, soy sauce, and mirin (or honey). Simmer 30 seconds until slightly thickened and fragrant.
Finishing Touches
Step 5: Serve & Garnish
Pour the warm sauce over grilled zucchini. Sprinkle with crispy fried shallots and sliced green onions.
This technique pairs well with any grilled veggie — try it with sweet potatoes like in this Grilled Sweet Potato and Burrata Salad for a satisfying duo.
Serving Ideas, Storage, and Pairings
What Goes Well With Spicy Grilled Zucchini?
This dish plays nicely with all kinds of mains and sides. I love it alongside sticky rice, miso salmon, or noodle bowls. It also makes a colorful brunch plate addition or potluck hero.
Pair it with:
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Roasted Carrots with Whipped Ricotta and Hot Honey for a sweet-spicy balance.
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A crunchy Roasted Veggie and Purple Slaw Bowl for a fresh, complete plant-based plate.
Storage and Reheating
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Fridge: Store in an airtight container for up to 2 days.
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Note: Sauce may thin as zucchini releases water. Still delicious!
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Reheat: Gently warm in a skillet or microwave. Don’t overcook.
Want a heartier plate? Pair leftovers with Stuffed Zucchini with Spinach, Mushroom & Ricotta or toss with soba noodles for an easy bowl.
FAQ: All About Zucchini & Sauce
Can I make this in the oven?
Yes! Roast at 375°F for 20–25 minutes. You’ll lose some char, but the sauce makes up for it.
What other vegetables work with this sauce?
Eggplant, mushrooms, or even green beans take beautifully to the bold flavors.
Is this dish very spicy?
Moderately. You can reduce the sambal oelek or swap for a mild chili crisp.
What can I use instead of fried shallots?
Toasted sesame seeds, crushed peanuts, or crispy onions work well.
Is this gluten-free?
Use tamari or gluten-free soy sauce and it is!
Can I make the sauce ahead of time?
Yes, and it actually improves with a few hours in the fridge.
Final Thoughts & Recipe Pairing
This Grilled Zucchini with Spicy Asian Sauce proves that the best dishes often come from the simplest ingredients. With just a few pantry staples and a handful of zucchini, you can create a bold, craveable side that fits any occasion. It’s fresh, fast, and full of flavor — the ultimate summer side dish.
Looking for more veggie-forward flavor? Try:
Call to Action
Did you love this spicy take on grilled zucchini? Don’t forget to leave a comment, rate the recipe, and pin it to your favorite veggie board on Pinterest: https://www.pinterest.com/recipesbysylvia/
Print
Grilled Zucchini with Spicy Asian Sauce
- Total Time: 15
- Yield: 5 servings
- Diet: Vegetarian
Description
Grilled Zucchini with Spicy Asian Sauce is a quick, bold, and flavor-packed summer side featuring smoky zucchini drizzled with a savory, sweet, and spicy garlic-chili-soy glaze.
Ingredients
• 5 small to medium zucchini, cut in half lengthwise
• 2 tablespoons canola oil, divided
• 3/4 teaspoon kosher salt
• 1/4 cup crispy fried shallots
• 1 green onion, finely sliced
• 3 garlic cloves, minced
• 1 tablespoon sambal oelek (or sriracha)
• 1 tablespoon toasted sesame oil
• 1 tablespoon light soy sauce
• 2 tablespoons mirin or honey
Instructions
1. Toss zucchini in 1 tablespoon oil and sprinkle with salt.
2. Heat a large skillet or grill pan over medium-high heat.
3. Place zucchini cut side down and cook for 3–4 minutes until golden brown.
4. Flip and cook the skin side for another 3 minutes.
5. Remove zucchini and transfer to serving plate.
6. Cool the pan slightly, then add 1 tablespoon canola oil over medium heat.
7. Sauté garlic until golden and fragrant.
8. Add sambal oelek, sesame oil, soy sauce, and mirin; simmer for 30 seconds until thickened.
9. Spoon sauce over the grilled zucchini.
10. Garnish with crispy shallots and green onions. Serve warm.
Notes
– Use chili crisp or gochujang as sambal substitutes for varied heat.
– Mirin adds depth; sub honey if avoiding alcohol.
– Fried shallots can be found in Asian markets or grocery stores.
– Zucchini will continue cooking off heat — avoid overcooking.
– Leftovers are best within 2 days; sauce may thin from moisture.
- Prep Time: 5
- Cook Time: 10
- Method: Grilled
- Cuisine: Asian