It’s that time of year in my garden where one moment I have nice small Zucchinis growing and the next moment I look I have huge marrows. I am always trying to find new ways to use up these monsters and come up with this recipe last night.
Miso is a great product as it is fermented and adds good pro- biotic bacteria to our diets. It has been used in traditional Japanese cooking for hundreds of years.
There is a great Nelson company making their own miso from scratch, check them out…
1 large Marrow of 3-4 medium Zucchinis
2tbsp warm water
2tbsp miso paste
1tbsp Honey or sweetener of choice
2tsp sesame oil
1cup of cherry tomatoes
1 spring onion
Black sesame seeds to garnish
Preheat oven to 180 Celsius.
In a bowl mix water, miso, honey and sesame oil until well combined.
Slice zucchinis into rounds about half a cm thick. Place on a lined baking tray and spread with miso mix.
Slice cherry tomatoes into rounds and place a couple on each piece of zucchini.
Bake for 25 minutes, remove when soft and serve topped with sliced spring onion and sesame seeds.