Baked honey soy zucchini is what all of us need right now! A welcome break from the cheesy, starchy, meaty snacks consumed in the name of Superbowl. Tasty, healthy sides like the baked honey soy zucchini?? I say, Come to Mama!

Baked Honey Soy Zucchini

Zucchini has always screamed out health to me and I love zucchini. I eat zucchini so often. That got me wondering, why I do not have more zucchini recipes on Yummily Yours? For crying out loud, I have more zucchini in the two sentences above than the no. of recipes on the blog! 😛

Zucchini recipes

I know why. I never make anything out of this beautiful tasty veggie. I just end up sautéing them in some olive oil and garlic (sometimes spices, sometimes none). That is because the husband does not like it.

Did you know that Nachiket’s vegetable vocabulary before marriage was limited to potato, onion, tomato (which technically is not a vegetable!) and cauliflower. Over the years (sounds like a multitude of them but it has not even been a handful), I have broadened the man’s horizons (I know it’s not humble on my part but I never said I was! :P). I have discovered ways of cooking each veggie that does not get a peep out of him.

vegetarian honey garlic chicken

Tofu for example (not a vegetable per se but still) would mean gag noises from him. Now, I mostly crisp up my tofu (Here’s how you do it) before adding it into any recipe. I literally have to fight him off from grabbing all the pieces off my plate too!

But… String beans and Zucchini. Fail! I know all of you loved this recipe of Hasselback Zucchini but not him(BTW, thank you for your love for that recipe). Do any of you have some recipes work with him? Please do share it with me.

Baked Honey Soy Zucchini

This baked honey soy zucchini, I loved it! Him, not so much. However, he did eat more than just a couple of pieces which translates into very tasty (I presume!).  The baked zucchini taste crunchy especially with the layer of panko bread crumbs and the honey soy sauce tastes heeeaaavenly… Although, next time I will keep the sauce as a dipping sauce may be? It would give me the option of using as much sauce I want with each bite and the zucchini will remain crisp longer without having to shove it in the oven again. just to crisp them up!

vegetarian chicken recipes

Here’s the recipe for

Baked Honey Soy Zucchini


Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves: 2



    For the zucchini
  • 3 medium sized zucchini, cut into 1 inch pieces
  • 1/4 cup all pupose flour (Maida)
  • 1/8 cup corn starch
  • Water to make paste
  • 1½ cups Panko breadcrumbs
  • Sesame seeds, optional
  • Fresh chopped parsley (I ran out of all greens and had to use broccoli for the green in my photographs!)
  • For Honey Garlic Sauce
  • 1/4 cup honey (Or agave nectar)
  • 1/4 cup soy sauce
  • 3 garlic cloves, minced
  • 1 tbsp Sriracha sauce (or any other spicy sauce)
  • 1 tbsp tomato ketchup
  • 1/4 tsp crushed black pepper
  • Salt to taste


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Mix the corn starch and all purpose flour. Add the salt, pepper and water to make a seasoned paste which will help coat the zucchini with the bread crumbs.
  3. Add the zucchini to this mixture and toss to make sure each piece is fully coated in the egg mixture.
  4. Take the breadcrumbs in a shallow plate.
  5. Coat each piece of zucchini with breadcrumbs and place on baking sheet.
  6. Bake the zucchini for about 20 minutes or until the zucchini crisps up slightly and the bread begins to turn golden.
  7. Meanwhile, add all the sauce ingredients to a small sauce pan. Bring to a boil over medium heat, then turn down the heat and cook for a couple more minutes stirring occasionally.
  8. Pour sauce over chicken and toss so that the chicken pieces are fully coated. Garnish with sesame seeds and parsley if preferred.
  9. Serve over rice or snack away guilt free!

My Take:

Season your corn starch mixture well or your zucchini will turn out flavorless.

I might have simmered my sauce for more than a couple of minutes (was busy photographing the zucchini). Simmer it only till desired consistency is achieved.

Substitute honey with agave nectar for a vegan version

Again, you can use the sauce for dipping instead of coating all pieces with it.

Yummily Yours'


Note: Recipe for sauce adapted from Jo Cooks

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  1. I’m just looking for zucchini recipe. This would be great idea!

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