Zucchini and Cucumber Kimchi Toss
  • 1Tbsp grapeseed oil
  • 2 small zucchiniabout 1/2 lb
  • Kosher salt and freshly ground black pepperto taste
  • 2 Lebanese cucumberssliced into 1/4-inch thick rounds
  • 1/4cup roughly chopped kimchi along with its juicesuse your favorite brand or homemade
  • 1/2tsp toasted sesame seedsplus extra for serving
  • 1tsp low-sodium soy sauce or tamari
  • 1/2tsp toasted sesame oil
  1. In large frying pan, heat grapeseed oil over medium heat. Cut zucchini in half lengthwise, then into 1/2 in thick diagonal slices. Add zucchini to frying pan in single layer and cook, stirring occasionally, until nicely golden, about 4 to 5 minutes total. You may need to do this step in 2 batches if your frying pan doesn’t hold all the zucchini in one layer. The goal is to end up with golden brown—not mushy—zucchini. In the last 2 minutes of cooking time, season with a pinch of salt and pepper.
  2. Meanwhile, to large bowl, add cucumber, kimchi, sesame seeds, soy sauce, and sesame oil. Toss to combine well. Set aside.
  3. Once zucchini is cooked, add to cucumber mixture, and gently toss together. Serve warm, at room temperature, or cold with an extra sprinkle of sesame seeds, if desired.
Recipe Notes

Per serving: 148 calories; 4 g protein; 9 g total fat (1 g sat. fat); 16 g total carbohydrates (7 g sugars, 3 g fiber); 369 mg sodium