All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Zukkiini no guriru, howajao doresshingu-gake / grilled zucchini, with Sichuan peppercorn-infused oil and soy sauce dressing

Toasted hua jiao Sichuan peppercorns add a nice tang to the sweet note of grilled zucchini. A great starter or a side dish.

1/4 of recipe:
32 calories; 1.5 g protein; 1.6 g fat; 3.9 g carbohydrate; 2.5 g net carbs; 40 mg sodium (with 50% reduced-sodium soy sauce, 78 mg with regular soy sauce); 0 mg cholesterol; 1.4 g fiber

(Serves 2-4)

2 zucchini (432 g in photo)

For dressing
1/2 tbsp olive oil
1 tsp hua jiao Sichuan peppercorns
1 tsp soy sauce

1/4-1/2 lime or small lemon


Cut each zucchini into 3-4 sections, then cut lengthwise into 4-6.


Grill zucchini.


Meanwhile, put olive oil and hua jiao in a small frying pan, and toast hua jiao on low to medium low heat until fragrant.

Pour hua jiao-infused olive oil in soy sauce.


When zucchini is done, plate.
Mix hua jiao-infused olive oil and soy sauce well, and pour over zucchini.
Squeeze lime, and immediately serve hot.

  • Dressing can be prepared ahead of time.
  • If time allows, dry cut zucchini for 1+ hours before grilling. Drying helps concentrate the flavor of zucchini and also shortens cooking time.
  • 1/2 of recipe above: 64 calories; 3.0 g protein; 3.2 g fat; 7.7 g carbohydrate; 5.0 g net carbs; 79 mg sodium (with 50% reduced-sodium soy sauce, 155 mg with regular soy sauce); 0mg cholesterol; 2.7 g fiber

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