I was thinking about roasting zucchini when I happened to see the pepperoni miso in the fridge. It’s a pretty common thing in Japanese cooking to season vegetables with miso, so I reached for it automatically. It made sense. I made a quick marinade, mixing 1/4 cup pepperoni-miso with 2 tablespoons of apple juice, and 1 tablespoon soy sauce. I had previously cut and salted the zucchini to get it to release some of its liquid, so I simply patted it dry and tossed it with the marinade. I roasted the zucchini on a sheet pan lined with parchment paper at 425°F for 15 minutes. I could have gone longer and at a higher temperature to crisp the zucchini, but Amaya is not a fan of crispy or caramelized vegetables yet, so I went with a super-tender, flavorful bake. The finished zucchini sticks were rich and slightly salty, and incredibly addictive. Next time I may try boiled potatoes, carrots, or broccoli.
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