Zucchini & Carrot Sauté with Togarashi-Soy Glaze

Zucchini & Carrot Sauté

with Togarashi-Soy Glaze

15 MIN
$7.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. To bring together this vegetable side, you'll make an umami-rich combo of rice vinegar, togarashi (a favorite Japanese seasoning that highlights poppy seeds, dried orange peel, and more), and soy glaze to coat in the pan just before serving.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    170 Cals (est.)
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fresh
ingredients
Zucchini & Carrot Sauté with Togarashi-Soy Glaze
Title
  • 2 Zucchini
  • 6 oz Carrots
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Rice Vinegar
  • 3 Tbsps Soy Glaze
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Peel the carrots, then thinly slice on an angle. In a bowl, combine the soy glaze, vinegar, and togarashi. 

2 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the glaze (carefully, as the liquid may splatter) and stir until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy! 

Tips from Home Chefs

Zucchini & Carrot Sauté

1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Peel the carrots, then thinly slice on an angle. In a bowl, combine the soy glaze, vinegar, and togarashi. 

2 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the glaze (carefully, as the liquid may splatter) and stir until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy! 

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