Add this Zucchini with Garlic Sauce to your rotation when you have more zucchini or yellow squash than you know what to do with! Ground pork, plenty of garlic and scallions, and just a little heat from dried red chilies makes this a new summertime favorite at our house.For Anyone Who Loves Eggplant with Garlic Sauce If you’ve tried our Eggplant with Garlic Sauce, you’ll recognize the method here right away.It has the same slightly sweet, tangy garlic sauce and quick wok technique—just with zucchini instead of eggplant.

It comes together fast, which makes it a great weeknight dish alongside a bowl of rice.The key step is wok searing the zucchini over high heat.This does two things: it gives the zucchini good color and flavor from the sear, and it draws out excess moisture so you end up with a firm, tender texture instead of soggy, squishy squash.

Sarah uses the technique of salting zucchini before cooking to draw excess water out, but here, we cut the zucchini into larger pieces so it doesn’t go soggy as quickly.The wok can just do the work for you!  How to Select Zucchini I know it’s tempting when growing or buying zucchini to buy the largest ones or let them run rampant in the garden until they are huge.That’s fine if you have a big crowd to feed and are trying to be mindful of money and resources, but smaller to medium-sized zucchini are actually best, because the larger they get, the more seeds they have and the higher the water co

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