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Chef’s RECIPE@ホーム

Sardine with soy sauce stuffed zucchini

Seasoned Seafood boil



Whisky with Soda

This is an easy to prepare-ahead kind of dish. You can do all the prep work ahead of time and then bake when you are ready to eat. It can be served as an appetizer, or as an entree. Other squashes or vegetables such as eggplant can be substituted.

Processed seafood used

AnitaAnita Lau

Anita Lau is a cookbook author, food writer, and critic with almost 30 years of culinary experience in Asia, as well as North America. She has appeared on Gordon Ramsay's Hell's Kitchen as a guest judge, and was also an International Producer on Netflix's The Final Table.

Serving 2
Cooking time
45 min
Total servings
Serving 2
Cooking time
45 min


Sardine with soy sauce
1 pack
Large zucchini or 2 small with seeds/middle part removed with a spoon
Finely minced white onion
4 tbsps
Clove garlic, finely minced
1 large
Cooking oil (canola/vegetable is fine)
2 tbsp
Soy sauce
¼ tsp
Cooked bacon, finely minced
1 tbsp
Egg beaten
¼ cup


  1. Preheat oven at 170℃.
  2. Drain sardine and mash with a fork.
  3. Mix together sardine, minced onion, garlic.
  4. Heat a pan and add 1 Tbsp oil. Saute sardine mixture until combined through and mixture becomes dry. Add soy sauce and cook for another 30 seconds.
  5. Add bacon and combine through -- 30 seconds to 1 minute. Remove from heat.
  6. When cool, mix beaten egg and set aside.
  7. Stuff zucchini with mixture.
  8. Add panko to the top of the zucchini.
  9. Drizzle remaining oil on top of the panko.
  10. Bake in an oven/toaster oven at 170℃ for 30 minutes or until zucchini has softened and filling is cooked through. Please put a piece of foil for the first 20 minutes, then remove and continue cooking for another 10 minutes.


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