Grilled Zucchini With Miso Recipes

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GRILLED ZUCCHINI WITH MISO GLAZE

This dish plays on the sweetness and fruitiness of plump zucchini. Scoring the flesh in a crisscross pattern creates crevices for the miso glaze to seep into while also allowing the heat to penetrate the zucchini. Cooked quickly on high heat, the squash maintains its shape and heft, with flesh that is just tender enough. Covering the zucchini with a lid during cooking locks in all the moisture, ensuring that it becomes juicy. A grill pan is ideal for achieving smoky char marks, but you could also use a regular skillet or cook it on an outdoor grill (see Tip). If you are cooking for a group, count on one zucchini per person. Serve this as a side dish or with rice for a simple, quick and flavorful meal.

Provided by Hetty McKinnon

Categories     weeknight, vegetables, appetizer, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9



Grilled Zucchini With Miso Glaze image

Steps:

  • Using a sharp knife (a small paring knife works best), score the zucchini flesh in a crisscross pattern, taking care not to slice all the way through.
  • Make the glaze: In a small bowl, combine the miso paste, mirin, granulated sugar and soy sauce. Add 1 tablespoon of water and whisk until combined.
  • Liberally brush the cut sides of the zucchini with the glaze. Drizzle each piece with a little oil.
  • Heat a large grill pan (or a well-seasoned cast-iron skillet) over medium-high. When hot, working in batches, place the zucchini, glazed side down, onto the hot surface. Press the zucchini onto the surface to encourage charring. (If you're using a regular skillet, you may need to add more oil to the pan.) Cook without moving for 2 to 4 minutes until golden and charred.
  • Flip the zucchini over onto the skin side, reduce heat to medium, cover with a lid and cook for 4 to 5 minutes until tender. To check for doneness, give the sides of the zucchini a squeeze; if it yields easily, it is ready.
  • Remove the zucchini from the pan and brush more glaze over the cut side. Serve on its own or on top of rice, if desired, and scatter with scallions and sesame seeds.

4 zucchini (about 2 pounds), washed and halved lengthwise
3 tablespoons white miso paste
2 tablespoons mirin
2 teaspoons granulated sugar
1 1/2 teaspoons soy sauce
Neutral oil, such as vegetable or grapeseed (or nonstick spray)
White or brown rice, for serving (optional)
2 scallions, white and green parts, trimmed and finely sliced
Toasted sesame seeds, for serving

GRILLED ZUCCHINI WITH MISO

A hearty, healthy summer side of thick-sliced zucchini brushed with a miso-soy glaze, then grilled. The result is deep umami richness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 7



Grilled Zucchini with Miso image

Steps:

  • In a bowl, whisk together miso, soy sauce, vinegar, oil, and 1/4 teaspoon pepper. Preheat a grill for direct-heat cooking over medium-high. Season zucchini with salt and grill, turning a few times, until charred in places and crisp-tender, 10 to 12 minutes. Brush with half of glaze, turning to evenly coat; grill 1 to 2 minutes more. Transfer to a platter, brush with remaining glaze, sprinkle with sesame seeds, and serve.

2 tablespoons white or yellow miso
4 teaspoons reduced-sodium soy sauce
4 teaspoons unseasoned rice vinegar
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
8 small zucchini (about 2 pounds total), halved lengthwise
Toasted sesame seeds, for serving

GRILLED ZUCCHINI

A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.

Provided by Garry Glazebrook

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 20m

Yield 6

Number Of Ingredients 7



Grilled Zucchini image

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
  • Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g

⅓ cup extra-virgin olive oil
1 teaspoon sea salt
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
½ teaspoon ground black pepper
6 small zucchini, sliced lengthwise into 1/4-inch thick strips
3 tablespoons balsamic vinegar

ZUCCHINI MISO

Thin slices of fresh zucchini are tossed with a fragrant Asian-style dressing in this delicious summer salad.

Provided by Amy Brolsma

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 6

Number Of Ingredients 13



Zucchini Miso image

Steps:

  • Place sesame seeds in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
  • In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss zucchini in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.

Nutrition Facts : Calories 88.1 calories, Carbohydrate 12.7 g, Fat 3.2 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 647 mg, Sugar 5.9 g

1 ½ tablespoons sesame seeds
¼ cup chicken broth
3 tablespoons miso paste
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
½ teaspoon Thai chile sauce
2 teaspoons brown sugar
½ cup chopped green onions
¼ cup chopped cilantro
6 medium zucchini, julienned
2 sheets nori, cut into thin slices
2 tablespoons slivered almonds

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