Miso Glazed Roasted Zucchini

Preparation

Preheat an oven to 425°F.

Cut zucchini into halves. Lay two chopsticks on either side of the zucchini (this acts a a barrier for the knife so it doesn't cut all the way down). Chop diagonally at a 45° angle on the flat side of the zucchini onto the chopsticks. Flip it the zucchini over and cut parallel lines down the back of the zucchini onto the chopsticks. Drizzle a generous sprinkle of kosher salt onto the zucchini halves and let sit for 10 minutes, then dab away the excess water using a paper towel.

In a oven-safe pan, heat a generous drizzle of oil (about a tablespoon or two) on high heat. Place zucchini halves flat side down and cook for 1-2 minutes until lightly browned. Place the pan directly into the oven and cook for another 10 minutes until softened.

While the zucchini is cooking, mix together mirin, miso, brown sugar, and soy sauce in a sauce pan. Heat the sauce on medium high heat, whisking occasionally until it begins to simmer. Let it simmer for a minute to boil off the alcohol and become a light syrupy texture. Remove from heat and set aside.

Once the zucchini has cooked, place onto a plate flat side up. Spoon a generous amount of miso mirin sauce onto the zucchini, then top with any additional salt to taste, scallions, sesame seeds, and fennel fronds if you're feeling fancy. Enjoy warm!