If you are looking for a way to brighten up your vegetables this is it. These baby zucchinis are are marinated with miso, Dijon, and lemon juice. They are light and still crisp and a perfect side for your next dinner.
I had a surplus of zucchini this year, anyone who has grown zucchini will know the feeling. To try to stay on top of it I started picking the zucchini before they fully matured. These baby zucchinis are wonderful, you don't get the seedy or mushy inner core, they are light and keep their shape and flavor.
If you don't have a garden with zucchinis ask any friends that have some in their garden, I'm sure they'd be more than happy to have someone take a few zucchinis off their hand. You can also cut full sized zucchinis into 2-3 inch wedges and it will still work brilliantly.
12-20 baby zucchinis (you can also use full sized zucchinis cut into wedges)
1 1/2 Tbsp miso
1 1/2Tbsp lemon juice
1 Tbsp Dijon mustard
1 Tbsp olive oil
1 clove of garlic
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch red pepper flakes
Salt & Pepper to taste
Preheat oven to 425°.
Trim the ends of the baby zucchinis and cut them in half lengthwise (If using full sized zucchinis cut into 2-3 inch wedges). Whisk all other ingredients together well, in a large dish toss the zucchinis with the dressing until well coated. Allow to marinate for 15-30 minutes.
Spread on an oiled baking sheet with the cut side down, allow space in between the zucchinis so that they cook evenly. Bake in the oven for 10-12 minutes.
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