Baked Zucchini

This Paleo Korean Baked Zucchini dish is a delightful twist on traditional flavors, featuring tender zucchini topped with a savory blend of spices and sesame. It's a healthy, low-carb option that's perfect as a side dish or a light meal.

Ingredients

• Zucchini - 2 medium (about 300g total)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Soy sauce (or coconut aminos for Paleo) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Black sesame seeds - 1 tablespoon
• Green onion - 1 stalk, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and slice the zucchini into 1/2-inch thick rounds.
3. In a mixing bowl, combine olive oil, minced garlic, soy sauce (or coconut aminos), sesame oil, gochugaru, salt, and pepper.
4. Add the zucchini rounds to the bowl and toss them well to coat with the marinade.
5. Arrange the zucchini in a single layer on a baking sheet lined with parchment paper.
6. Sprinkle black sesame seeds over the zucchini.
7. Bake in the preheated oven for 20 minutes, or until the zucchini is tender and slightly golden.
8. Remove from the oven and garnish with chopped green onions before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants, promoting overall health.
• Low in calories and high in fiber, aiding digestion and weight management.

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