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Parve
Easy
6 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
Vegetables are an integral part of a well balanced meal. I love taking a vegetable and presenting it in the best way possible. These zucchini spears will disappear as soon as they come out of the oven.
3 medium zucchini, unpeeled and cut into spears
4 tablespoons oil
2 onions, sliced in rings
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
8 stalks celery, thinly sliced
2 and 1/4 cups Tuscanini Apricot Fruit Spread
2 cups Gefen Ketchup or other ketchup
6 heaping tablespoons brown sugar, tightly packed
Preheat oven to broil. Broil on high for eight to 10 minutes. Remove from oven and toss roasted zucchini with Sweet and Pungent Sauce (below) until vegetables are well coated. Serve warm.
Sauté onion for five minutes. Add garlic and celery and sauté for an additional three to five minutes. Add apricot jam, ketchup, and brown sugar and mix well.
Pour half over the zucchini, and reserve half for another purpose — I recommend serving with Glazed Chicken Cutlets.
Photography: Daniel LailahStyling: Amit Farber
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Just came across this recipe & I have two questions:
The reason the recipe says to divide the sauce is because it was printed in Family Table with the concept of making 1 sauce and using it for 2 recipes (the 2nd recipe appeared alongside): https://www.kosher.com/recipe/glazed-chicken-cutlets-5010/
That is why it’s told to be divided.
As for the zucchini it seems as though she broiled it plain.
I’d love to make this for Yom Tov. What do you mean by “divide in half”?
Why is the sauce divided in half? Instructions are not clear.
Can I leave out the celery? Don’t love the taste of celery.
Is there a substitute for apricot jam?
Any other flavor of jelly or jam or even silan.