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  • Appetizers, Sides
  • Southeast Asian

Sambal Zucchini

  • SERVES

    SERVES

    2 persons

  • PREP TIME

    PREP TIME

    50 mins

Sarah Huang Benjamin

I think I probably get most excited to cook with vegetables, because there are so many different, delicious textures and natural flavours that I can play with: savoury, sweet, tangy. And one addition to my kitchen arsenal that really helps bring out those flavours is the Everiday Sambal, with a nice, short ingredient list that’s vegan, gluten-free and low-sugar friendly! Because everyone deserves delicious food that’s good for you.

Ingredients

1 large zucchini

1 tbsp Everiday Sambal

A pinch of salt

For the marinara sauce:

½ yellow onion, minced

1-2 garlic cloves, sliced

1 can crushed tomatoes

1-2 tsp Everiday Sambal

Oil, for cooking

Salt, to season

Instructions

1

DONE!

Slice the zucchini in half lengthwise, then cut each half into three. Score the zucchini in a criss-cross pattern, then rub salt into the scored surface. Leave for 10 minutes, then squeeze liquid out and pat dry.

2

DONE!

Spread sambal on the scored surface of the zucchini pieces, then place in an air fryer at 150C for 25-30 minutes, until the sambal is caramelised and the zucchini is cooked through.

3

DONE!

In a pan, saute the minced onion in some oil over medium heat until translucent. Add the sliced garlic, then the Everiday Sambal. Pour in the crushed tomatoes, adding a pinch of salt, and then simmer for 20 minutes.

4

DONE!

To serve, spread the sauce onto a plate, and top with the Sambal Zucchini.

  • Tips

    Tips

    This technique of cooking zucchini is kind of magical. The zucchini chunks get scored, salted and wiped dry after 10 minutes. And then, once they’re coated with the Sambal, they get cooked at a low temperature (150C) in the air fryer for 25-30 minutes. This gets them nice and soft, but with a nice caramelised crust.

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