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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
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 |
Directions:
1. Arrange zucchini in an aluminum foil-lined jellyroll pan; drizzle with 2 tablespoons sesame oil.
2. Bake at 475° for 30 minutes, turning once.
3. 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.
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