Roasted Zucchini

• 4 pounds baby zucchini, sliced
• 1/4 cup sesame oil, divided
• 1 (12-ounce) jar roasted red bell peppers, drained and coarsely chopped
• 1/2 cup coarsely chopped walnuts
• 1/2 teaspoon ground ginger or 1 teaspoon minced fresh ginger
• 2 garlic cloves, minced
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 1/2 to 1 teaspoon sugar

1. Arrange zucchini in an aluminum foil-lined jellyroll pan; drizzle with 2 tablespoons sesame oil.
2. Bake at 475u0b0 for 30 minutes, turning once.
3. Saute bell pepper and next 4 ingredients in remaining 2 tablespoons hot sesame oil in a large skillet over medium-high heat 2 minutes. Reduce heat to medium. Stir in chicken broth, soy sauce, and sugar; cook until thoroughly heated. Serve over zucchini.

baby zucchini, sesame oil, red bell peppers, walnuts, ground ginger, garlic, red pepper, chicken broth, soy sauce, sugar

Taken from www.myrecipes.com/recipe/roasted-zucchini-0 (may not work)