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.
Kelsey Cooks In Cleveland 