Anti-Inflammatory Korean Zucchini with Prebiotic Seasoning

⏱️ 35 minutes👥 4 servings❤️ Taste: /10
Anti-Inflammatory Korean Zucchini with Prebiotic Seasoning

Nutrition Facts

Calories
115
Protein
3g
Carbs
6g
Fiber
3g

Health Benefits

Gut Health8/10
Anti-Inflammatory9/10
Blood Sugar Control9/10

Ingredients

  • •• 4 medium zucchini, julienned
  • •• 2 tablespoons avocado oil (lower inflammation than vegetable oil)
  • •• 2 tablespoons coconut aminos (lower glycemic impact than soy sauce)
  • •• 2 green onions, finely chopped
  • •• 3 garlic cloves, minced (about 1 tablespoon)
  • •• 1 tablespoon toasted sesame seeds
  • •• 1 tablespoon kimchi juice (adds probiotics)
  • •• 1 teaspoon gochugaru (Korean red pepper flakes)
  • •• 1/2 teaspoon sea salt
  • •• 1 tablespoon apple cider vinegar (adds gut-healthy acids)

Instructions

  1. 11. Salt julienned zucchini in a colander, let drain 15 minutes
  2. 22. Squeeze excess moisture from zucchini using clean kitchen towel
  3. 33. Heat avocado oil in large skillet over medium-high heat
  4. 44. Add zucchini, stir-fry until slightly softened, about 3 minutes
  5. 55. Add garlic, cook until fragrant, about 30 seconds
  6. 66. Mix in coconut aminos, kimchi juice, and apple cider vinegar
  7. 77. Stir in gochugaru and green onions
  8. 88. Garnish with sesame seeds before serving

Smart Substitutions

Vegetable oil→Avocado oil

Contains heart-healthy monounsaturated fats, reduces inflammation

💡 No spike
Soy sauce→Coconut aminos

Lower sodium, no wheat, better glycemic response

💡 65% reduction
Salt→Kimchi juice + sea salt

Adds probiotics and minerals while maintaining flavor

💡 No spike