Summer is a great time to cook zucchinis.  Although the Korean zucchinis are somewhat different from those available in the U.S. and Europe, the process is still the same.  These make wonderfully simple yet tasty banchan.  They can be served as a side dish to your protein menu.  They keep well in the refrigerator and can be used over rice or noodles as well.
 
✔️Ingredients
1 whole zucchini, sliced into half-moon shapes
1/2 cup small cooked shrimp
1/2 medium onion, sliced
1 stalk of large green onions, only the white part sliced diagonally
1 teaspoon minced garlic
1 teaspoon of garlic
1 teaspoon of fish sauce
1 teaspoon of roasted sesame seeds
 
Heat pan with a little bit of cooking oil.  When the oil starts to glisten, stir in garlic, onions and green onions.  Add the shrimp and toss for only 1 minute.  Add the zucchinis and stir fry until they turn color.  Mix in the fish sauce.  Sprinkle roasted sesame seeds and freshly ground pepper.  Evaporate all the excess liquid.  Store in jar for up to 2 weeks.
 
Happy cooking and happier eating!

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