3 small or 2 medium zucchini (about 1 lb.)
Kosher salt
1 T. soy sauce
2 tsp. hoisin sauce
2 tsp. dry sherry
1/2 tsp. toasted sesame oil
2 T. peanut or canola oil
1 clove garlic, minced (about 1 tsp.)
Pinch crushed red chile flakes
1/2 tsp. toasted sesame seeds

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with 1/2 tsp. kosher salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut the zucchini into 2-inch lengths. In a small bowl, mix the soy sauce, hoisin, sherry, and sesame oil. Set a large (preferably 12-inch) skillet over medium-high heat for 1 minute. Pour in the peanut or canola oil; when it’s very hot (it should shimmer and ripple), add the zucchini. Sauté, stirring occasionally, until the zucchini browns and softens but doesn’t turn mushy, about 4 minutes. Add the garlic and chile flakes and sauté for 15 seconds. Add the soy mixture and cook, stirring, just long enough for the liquid to reduce and coat the zucchini, about 20 seconds. Sprinkle with the sesame seeds and serve immediately.

Yield: 4 servings
Calories: 90
Fat: 8g
Fiber: 1g