Soy Roasted Zucchini

18 Aug

Sometimes, simpler is better.  I was craving a light but flavorful lunch and had half of a medium zucchini left in the fridge, so I thought I would roast it up with some simple Asian flavors.  This had a lovely variation in texture thanks to the crispy panko bread crumbs.  The zucchini was amazingly juicy with a beautiful caramelized coating.  I wasn’t planning on posting this simple recipe, but it would make such a luscious and easy side dish that I felt compelled to share.

Soy Roasted Zucchini

1 cup zucchini, cut into 1″ chunks

2 tbs. soy sauce

2 tsp. fish sauce

Freshly cracked black pepper

1/4 cup panko bread crumbs

Preheat oven to 400º.

On a small baking sheet, toss together zucchini, soy sauce, and fish sauce.  Place in oven and bake 20 minutes, flipping once.

Transfer to a bowl, being sure to drain any drippings from the zucchini into the bowl.  Serve topped with panko bread crumbs.

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One Response to “Soy Roasted Zucchini”

Trackbacks/Pingbacks

  1. Geauga Family Farms CSA – Week Ten « Kelseyincleveland's Blog - August 20, 2011

    […] tomatoes, a green bell pepper and a Hungarian hot pepper.  I used a zucchini from the CSA for my soy roasted zucchini.  Finally, the cucumber and squash chicken salad used up a cucumber, a yellow squash, and a whole […]

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