Teppanyaki-Style Zucchini, Onions and Yellow Squash

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Squash

  Summer, all varieties, raw

  1 small or 118g

• Onions

  Raw

  ½ small or 35g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tsp or 5g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Pepper

  Spices, black

  2 dash or 0.2g

• Salt

  Table

  2 dash or 0.8g

Directions

1. Peel and then slice onion into 1/2 inch thich rings, keep each cross section whole (keep the rings together). Cut of both ends of the zucchini and discard. Cut into 3 inch long pieces (quarter each zucchini and then cut each quarter in to 3-5 strips each). Splash zucchini and onions with the rice wine vinegar (and some sesame oil if you like) and let sit for a few minutes. Melt butter in a wok or on an electric griddle. Keeping each onion section together, place them flat on the griddle (so each looks like a coin on it's side) for about 2 minutes. Add the zucchini spears next to them and season all with salt, pepper, and soy sauce. Once onions start to carmalize on the cooking side, carefully flip them. flip zucchini so all sides get heated. Feel free to season them again. Once the veggies are almost at your desired tenderness, remove the onion slice and quarter each one, returning them to the mix. Sprinkle with sesame seeds and toss to coat.

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