Name: Lemon Zucchini
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 ½ lbs zucchini or a combination of zucchini and yellow squash (about 3 medium); 1 lemon; 2 cloves garlic minced; 1 Tablespoon fish sauce; 2 Tablespoons neutral oil; 1 sprig of basil (about 4-5 leaves); salt and pepper to taste

Ingredients

Scale

1 ½ lbs zucchini or a combination of zucchini and yellow squash (about 3 medium)
1 lemon
2 cloves garlic minced
1 Tablespoon fish sauce
2 Tablespoons neutral oil
1 sprig of basil (about 4–5 leaves)
salt and pepper to taste

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Instructions

Wash the zucchini/squash gently yet thoroughly making sure to remove any trace of grit.
Slice the ends off of the squash.
Slice the squash lengthwise and then into into thin half moons.
Sprinkle salt (about 3 dashes) over zucchini and toss.
Heat a large pan over high heat. Add the oil and then the garlic and zucchini. Stir-fry the zucchini for 2 mins.
Add the fish sauce tossing to coat the zucchini.
Turn the heat off and zest the lemon over the zucchini. Then cut the lemon in half and squeeze half of the lemon over the zucchini.
Give the contents of the pan a quick toss to combine. Taste the zucchini and add a little salt or pepper to taste if needed.
Plate the lemon zucchini, tear the basil by hand and sprinkle on top, and serve immediately.

Keywords: banchan, zucchini, fish sauce, veggie sides