Roasted zucchini with miso and honey paste

I love to have zucchini at least twice a week. Grated into a quinoa spiced salad or grilled and drenched with lemon juice + lots of herbs. This week I brushed zucchini in a miso honey paste that I love to have normally with eggplant. As part of the Harris Farm Imperfect Picks seasonal vegetables, these zucchinis were plentiful and all different shapes and sizes and just so beautiful!

Imperfect picks (produce) are basically fruit and vegetables that never make it to the supermarket shelves. They might have scratches, they might be too big or too small, or some unusual, awkward shape..but really they are absolutely perfect and it’s astonishing how normally they just go to waste because they do not meet specific requirements. I think it’s great that they are available at Harris Farm.

If you are any where in Europe, I know you can also buy imperfect produce in some supermarkets there too. Otherwise if you can’t find imperfect produce in any store near you then check out farmers markets that are local in your area and you will find produce that looks natural and not polished and shiny without a mark.

As part of this imperfect produce movement I’ve also created a number of other recipes, including an eggplant recipe which you can find here and I’ll also be posting a beautiful roasted tomato soup shortly.

Like so many side recipes that I create, my favourite thing to have is a roasted chicken on a bed of lemons or cayenne chicken with lots of butter under the skin! Anything will do though….

Roasted zucchini with miso and honey paste + black sesame seeds

Prep time: 10 minutes

Cooking time: 45 minutes

Serves 4 as a side dish


5 imperfect picks zucchinis (1.5 kg)

2-3 tbsp. miso paste (shiro miso)

2 tbsp. honey

3 tbsp. tamari sauce

3 tbsp. black sesame seeds


  1. Preheat the oven to 200 degrees.
  2. Slice the zucchinis crossways in half and then place onto a baking tray. Use a fork to make holes on the inside surface of the zucchini, all the way down on each zucchini.
  3. In a small bowl, using a fork or mini whisk, mix the miso paste in with the honey and tamari sauce until smooth.
  4. Brush the miso honey paste mixture over each zucchini half generously.
  5. Place the tray with zucchinis into the oven for 45 minutes or until you see the paste begin to turn a darker colour with golden edges.
  6. Remove from the oven and top with black sesame seeds.

Serving suggestion:

  • Great as a side to roast chicken with a pumpkin and green salad for a complete dinner meal.
  • As an afternoon snack.
  • As a topping for soba noodles – just cut up the roasted zucchini halves and place over the top of cooked soba noodles.




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