A couple of weeks ago I was at Bi-Lo in Waynesboro and I purchased a bottle of Makoto Ginger Dressing; not really sure of what I was going to do with it at the time. Last night Drew and I ventured out for a golf cart ride and picked a few (giant) zucchinis out of my parent's garden. That was when the thought hit me to saute the zucchini in the Makoto sauce!
First, I cut the zucchini into long thin strips and diced 2 Vidalia onions. I'm not sure how much I ended up with, but it was a lot for just 2 people. Then I tossed them in a large bowl with kosher salt, black pepper and the ginger dressing (probably 1/2 to 3/4 of a cup of dressing). I let the veggies marinade in the ginger dressing for appx 30 minutes before cooking.
I cooked the veggies in a wok with a little bit of EVOO on medium-high heat. It took about 10 minutes to get the zucchini tender. I added a little bit of corn starch at the end to thicken the sauce up.
The zucchini and onions turned out a lot better than I was expecting them too and I am looking forward to getting home and finishing them off! :)
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