Easy snacky maple glazed zucchini …UMAMI
Was thinking about the yummy sugar free maple syrup that has become more available in supermarkets now. Look away New Zealanders, as I think it is harder to get where you are. This is a very simple recipe, that uses high heat at the end for get a yummy caramelised type finish. I challenge you to not eat it all in one sitting !
What is UMAMI ? Umami is one of the five basic tastes, alongside sweet, bitter, salty, and sour. It was discovered over a century ago and is best described as a savory or “meaty” flavor. The word “umami” is Japanese and means “a pleasant savory taste.” – Wikipedia
UMAMI works well for intensive phase of VLCD as it ensures that the food we are eating tastes filling, wholesome & satisfying to our palettes. I use this technique in a heap of the OptiCook recipes.
Maple glazed zucchini
Course: Uncategorized2
servings10
minutes20
minutes67
kcalCaramelized zucchini flavored with garlic, ginger, maple and toasted sesame oil.
Ingredients
1 tsp oil
2 cloves garlic, minced
1 red onion, finely diced
1 tbsp ginger
2 medium sized zucchini
1 tbsp sugar free maple syrup
1 tbsp soy sauce
A few drops of sesame oil
Fresh coriander or parsley, to serve
A squeeze of lemon juice, to serve
Directions
- Cut the zucchini into 1 cm thick slices. Cut each slice in half to create a moon shape.
- Heat the oil in a large fry pan over medium heat. Add the onions and cook for around five minutes until golden brown. Add the garlic and ginger, and cook for another two minutes.
Now, add the zucchini slices and sauté for another five minutes, stirring regularly.
Stir in the soy sauce and maple syrup, and continue to cook uncovered for another five minutes, flipping the zucchini slices over every few minutes.
- Once zucchini is a golden colour and cooked through, increase the heat to high and sauté until they just start to stick to the pan, watching the pan like a hawke so they don’t burn !
When zucchinis are nicely caramelized on both sides, remove from heat, spoon onto a plate and drizzle sparingly with sesame oil.
- Serve immediately topped fresh coriander, parsley, and a squeeze of lemon juice. Great served with cauliflower rice or mash. Please don’t forget the lemon juice !
Notes
- This would be great next day with a salad, or reheated, although it may go a little soggy. Not really suitable for freezing as you will lose the coating.
- You can sub any other vegetables too, the cooking time might change a little bit.
- If you are a chilli lover, add some to the mix or drizzle chilli sauce over the top.
