Grilled Zucchini With Miso Glaze
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4zucchini (about 2 pounds), washed and halved lengthwise
- 3tablespoons white miso paste
- 2tablespoons mirin
- 2teaspoons granulated sugar
- 1½teaspoons soy sauce
- Neutral oil, such as vegetable or grapeseed (or nonstick spray)
- White or brown rice, for serving (optional)
- 2scallions, white and green parts, trimmed and finely sliced
- Toasted sesame seeds, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
127 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 5 grams protein; 603 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
Liberally brush the cut sides of the zucchini with the glaze. Drizzle each piece with a little oil.
- Step 4
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.
- Step 5
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.
- Step 6
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.
Tip
- To grill the zucchini: Heat a grill to medium-high, and clean and oil the grates. Grill the glazed zucchini over direct heat, flesh side down, for 2 to 3 minutes, until there are char marks and the zucchini has begun to soften and turn golden. Flip and cook for another 2 to 3 minutes until cooked through. If using a gas grill, close the lid between flips.
Private Notes
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Cooking Notes
Holly
Unreal. So good. Simple flavors that add up to more than the sum of their parts! The sweetness of the zucchini, the umami from the miso (I used red miso), and a smoky char from the grill are so good together.
Jill E.
I used fat zucchini, and it needed a lot more time on the grill pan than indicated. After the first 3 minutes to get the grill marks (which was the right amount of time), it needed more than 10 minutes at medium heat, partially covered (my grill pan doesn't have a lid so I had to improvise) to get the zucchini soft all the way through. Glaze the zucchini tops during this second step, so that it seeps into the flesh. Very tasty, topped with scallions and toasted sesame seeds over brown rice.
mosaic
The glaze and technique are very similar to fare we would get as appetizers in Japanese beer gardens. It was more often eggplant, but zucchini also made an appearance. The primary difference is the zucchini was cut into appropriately 1” slices, crosswise rather than lengthwise slices and threaded onto skewers, cut side out. A skewer of zucchini and one of eggplant are the perfect summer appetizer to accompany a mug of beer. It is good as written too.
Montessahall
Whew! Thank goodness for this delicious, healthy recipe. It is delicious. I was so burned out with zucchini bread.
Lisa G
Fantastic. Added a bit of sesame oil. Will make again and again.
Mike
Recently hosted some friends and needed to keep the menu vegan. I served NYT's mushroom galbi over rice, but wanted it plated alongside something else. This fit the bill perfectly! Apart from being delicious, the grill lines really added a lot of visual appeal and gave the plate a classic "meat and sides" appearance.
Es
Great summer side dish. Grilling took a little longer than indicated but the result was delicious. The zucchini weighed about 6 oz each and cut in half and scored as indicated were the perfect size. Flavor and appearance were awesome. I sprinkled the sesame seeds and scallions but did not add any more glaze before serving.
notes
Solid recipe for tasty vegetables. I used a skillet instead of a grill and it was fine. Just be careful of smoke (I covered the pan with a lid) and don’t expect charring, mine took on a deep brown color in areas.
Margot
This was a really simple and tasty side dish, and the zucchini halves look great on display, but practically I kind of wanted smaller pieces to get better coverage from the glaze.
Nikki
This was good but it doesn't keep well for leftovers. The next day, the zucchini was in a puddle of brown liquid and the veggies themselves looked gelatinous.
Denise
The key to this dish is making sure to err on the side of overcooking the zucchini. Some charred bits add great texture and flavor. I undercooked some pieces and the texture of the raw zucchini wasn't pleasing. I will definitely make it again.
Kate
We grow trombocini and are perennially in search of ways to keep up with our vines. I cooked up about 6 linear feet of them (5 pounds) and brought to a small get-together and the platter was just about cleared off. Cooked everything on our double-burner griddle to start, then moved to a frying pan with a lid to steam them through. Topped with furikake. Wonderful! And just for once we're caught up with our vines!
New Yawk City
Can anyone recommend a vegetable that would work with this recipe besides zucchini...which is one of the few veggies I dislike?
tracy morgan
I would slice them thinner. I didn’t find the scoring necessary.
Jody
Simply delicious. Thank God Trader Joe's now has white miso readily available for this. Cooked mine on a two-burner griddle pan, so I was able to fit all the halves on at once. Served mine with jasmine rice and teriyaki-glazed baked yellowtail.
Jasmine
Can this be made in the oven? How so?
Jody
I would imagine you could do it in the oven, but wouldn't get the same char. Maybe roast in a pretty hot oven (maybe like 400 degrees) for about ten minutes to soften the zucchini (depending upon how thick), but then finish under the broiler for a char.
djm
These have the heft, richness and flavor of a steak. Absolutely LOVED this glaze and the dish, and I am not even a zucchini person.
smatharine
Suggest doubling the miso glaze and adding more during or after grilling. The glaze kind of grilled off. Really good overall, though, will make again.
Jody
The instructions do say to re-glaze after cooking. There was enough in the recipe as written for me to glaze both before and after for three whole zucchini, two of which were large and one medium (six halves).
Bruce G.
My supermarket had HUGE zucchini (ie fat) so I sliced a thinner part off each side and discarded the extra interior. It helped with more even cooking. Really good side dish with a meat entree that needs some extra fill from a vegetable.
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