Roasted Zucchini

Southern Living
12 servings


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4 pounds baby zucchini, sliced
1/4 cup sesame oil, divided
1 (12-ounce) jar roasted red bell peppers, drained and coarsely chopped
1/2 cup coarsely chopped walnuts
1/2 teaspoon ground ginger or 1 teaspoon minced fresh ginger
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1/4 cup chicken broth
1/4 cup soy sauce
1/2 to 1 teaspoon sugar


Arrange zucchini in an aluminum foil-lined jellyroll pan; drizzle with 2 tablespoons sesame oil.

Bake at 475° for 30 minutes, turning once.

Sauté bell pepper and next 4 ingredients in remaining 2 tablespoons hot sesame oil in a large skillet over medium-high heat 2 minutes. Reduce heat to medium. Stir in chicken broth, soy sauce, and sugar; cook until thoroughly heated. Serve over zucchini.

Created date

June 2002