Miso-Glazed Zucchini

Autophagy activators: SA, SM, PB, PO

Makes 2 servings • Prep time: 5 minutes • Cook time: 15 minutes

Due to its high water content, zucchini is a great sponge for soaking up the richness of spices and sauces. In this dish the savory, salty miso deepens the flavor profile, making the zucchini a memorable delicacy you will return to time and time again. Try pairing this dish with Honey-Roasted Brussels Sprouts.

• 1 ½ tablespoons miso paste
• 1 ½ teaspoons mirin
• 1 medium zucchini, trimmed and halved lengthwise
• 2 teaspoons dark sesame oil
• 1 tablespoon chopped fresh basil
• 1 tablespoon sesame seeds
• ¼ cup kimchi

1. Preheat the oven to 400°F.

2. In a small bowl, whisk together the miso, mirin, and 2 tablespoons water until combined.

3. Brush the cut sides of the zucchini with the oil. Roast the zucchini for 10 minutes. Brush the miso mixture on top of each zucchini and roast for another 10 minutes, or until golden brown.

4. Transfer to a serving platter and sprinkle with the basil and sesame seeds. Serve with the kimchi on the side.

Nutritional analysis per serving (½ recipe): fat 8g, protein 5g, carbohydrate 12g, net carbs 9g