Tag Archives: campbells skillet

Thai Style Zucchini

5 Jun


I am a big advocate for semi-homemade dinners during the week.  By semi-homemade, I mean getting fancy on the main dish or side dish of the greater meal and opting for convenience for the rest.  Have you all heard of Campbell’s Skillet Sauces?  Here is the Thai Green Curry one I used just last week:


They are a perfect way to achieve a semi-homemade meal.  You simply add chicken.  This semi-homemade meal would involve channeling my cooking energy into a side dish.  I did a little searching and found this Food.com Thai Zucchini recipe.  It turned out to perfectly compliment the green curry chicken.  I also got to have fun with these adorable baby zucchini from Trader Joe’s (below).  TJ’s was out of regular-sized zucchini, but I think these little ones ended up being much easier to cut into thin strips so I am recommending you grab these if possible.  I hope you’ll enjoy this flavorful side dish as part of your own semi- or fully-homemade meal. 



  • 1 garlic clove, minced
  • 1 teaspoon minced fresh ginger
  • 1 pinch dried crushed red pepper flakes
  • 2 teaspoons olive oil
  • 1/3 cup finely chopped unsalted dry roasted peanuts
  • 3 teaspoons chicken broth
  • 3 teaspoons rice vinegar
  • 2 teaspoons reduced sodium soy sauce
  • 1 pinch sugar
  • 3 medium zucchini or 12  oz bag of baby zucchini, cut into very thin strips


  1. Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
  2. Add peanuts and next 4 ingredients (chicken broth through sugar), stirring well.
  3. Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
  4. Serve immediately.