Glazed Zucchini in Oven

A very pleasant way to serve zucchini; it is baked in a marinade in the oven, and since there is Silan (date syrup) and balsamic vinegar in the marinade, it becomes a bit caramelized and slightly sweet. You can adjust the amounts of ingredients to your taste. If you prefer a less sweet result, then just put in less Silan or maple syrup.

Ingredients:

• 8 zucchini, all the same size, sliced lenghwise down the middle, to make 12 halves
• 3 Tablespoons date syrup (Silan) – alternately you can use Maple Syrup if you don’t have Silan)
• 1/4 of a cup of balsamic vinegar
• 4-5 Tablespoons olive oil
• 1/2 – 2/3 cup water
• 1 teaspoon crushed garlic
• a splash of soy sauce
• 1-2 Tablespoon butter (optional)
• salt
• pepper
• dried thyme

Preparation:

1. Wash and slice the zuccini lenthwise. I leave the skins on.
2. Place, flat side down, on a baking tin lined with parchment paper
3. Put all the marinade ingredients (everything except for the zuccini) in a small pot. Heat for a minute or two.
4. Pour evenly over the sliced zucchini which are in the paper-lined tin.
5. Put, covered, in 180 C (350 F) oven. Bake for about 30 minutes.
6. Remove the cover, and continue baking (At this point you can turn over the zucchini for a little while).
7. After a few minutes, carefully turn the zucchini back so that the flat side once again is on the bottom. Keep baking for another 10+ minutes. The liquid should be absorbed.
8. Allow to cool before carefully removing the zucchini from the pan. The cut side ought to be slightly brown and the edges should be pleasantly charred for esthetic presentation.
9. Place on serving plate, with flat side on top.

TIP: if Zucchini are very large, you may want to increase the amount of marinade.