Gochujang Zucchini
This roasted zucchini with a spicy and sweet gochujang glaze is my new favorite way to cook zucchini. You can serve it with so many things!
Ingredients
- 2 medium zucchini, halved
- 1 tablespoon olive oil, for cooking
- Sesame seeds, garnish
Gochujang Glaze:
- 1 tablespoon gochujang chili paste
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
Instructions
- Preheat oven to 400˚F. To prepare the zucchini, slice them in half down the middle and then crosshatch the zucchini by making 1/2-inch deep slices going on direction and then more slices perpendicular.
- In a large, oven-safe skillet over medium-high heat, add olive oil and place zucchini halves, cut-side down. Sear for 4-5 minutes until browned.
- Meanwhile, whisk together gochujang ingredients for the glaze.
- After zucchini halves are seared, flip and drizzle liberally with glaze so it gets in the slices of the zucchini.
- Place zucchini in the oven and roast for 10 minutes so glaze thickens and zucchini cooks through.
- Remove and serve immediately garnished with sesame seeds.
Nutrition
Serving: 0.5zucchini | Calories: 64kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 260mg | Potassium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin A: 204IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg