Japanese-Style Zucchini and Onions

Zucchini often gets cooked with other vegetables, which can result in it getting mushy.  This simple recipe allows you to focus on the zuke.  You could serve it with sauteed spinach and grilled tofu for a complete meal, but resist the temptation to turn it into a stir-fry.

Thinly slice 2 zucchini lengthwise, then cut the slices into thin julienne strips lengthwise.  Toss in a bowl with 1/2 t. salt.

Cut a medium onion in half, then place it face down and very thinly slice both halves.  Saute in a skillet in 2 T. olive or peanut oil until soft, about 5 minutes.

Place the zucchini in a colander to drain and discard any liquid.  Add to the pan for 1 minute, then add 2 T. teriyaki sauce, 1 T. soy sauce and 1 T. sesame seeds.  Cook for another 2-3 minutes, until the zucchini is crisp-tender.

Toss with black pepper and chopped cilantro leaves.

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