Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut zucchini into 1/4-inch pieces. in 5-quart dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. add water, salt and sugar. reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. variation: 1/4 olive oil, 1 large clove garlic,sliced 6 cups sliced cabbage, 1 t sugar. cook garlic until browned discard and continue with previous instructions.

Target recipe: using a julienne peeler or mandoline, cut the zucchini into very thin pasta-like strips. discard the center core with the seeds. blot with paper towel to remove as much moisture as possible. heat 3 inches of oil in a deep fryer to 375. add the zucchini strands without over filling the pan. turn when the zucchini strands are golden brown. brown the other side; remove and drain on paper towel. sprinkle with sea salt and serve at once.