Miso-Glazed Grilled Zucchini

Miso-Glazed Grilled Zucchini - Use this 2 minute, 4 ingredient miso glaze on anything grilled this summer! | foxeslovelemons.com

I recently got my hands on my first-ever tub of miso, and I’ve been playing with it ever since. I’d long heard that miso (fermented soybean paste) is a great ingredient for adding a salty, savory, umami touch to a variety of dishes, but until recently, the only time I’d ever had it was in the little cup of miso soup that comes before sushi. I also knew it as one of the ingredients listed alongside seitan as a “hippie ingredient” in an article I read. Well, the seitan turned out pretty delicious in the husband-fooling “Chorizo” & Black Bean Vegetarian Chili, so next on my list of ingredients to try was miso.

Miso-Glazed Grilled Zucchini - Use this 2 minute, 4 ingredient miso glaze on anything grilled this summer! | foxeslovelemons.com

I’ve taken to glazing fish, steaks, and a variety of vegetables with the quick miso glaze in the recipe below. Here, I’ve brushed it on some long strips of grilled zucchini, but you can use this glaze for anything you want! It’s just four ingredients, and takes only two minutes to stir up. If you don’t have agave nectar, use honey. Either way, it’s the perfect balance of salty, sweet and tangy. It’s pretty much like a hippie version of barbecue sauce.

Miso-Glazed Grilled Zucchini - Use this 2 minute, 4 ingredient miso glaze on anything grilled this summer! | foxeslovelemons.com

Miso-Glazed Grilled Zucchini

Yield: 4 servings

Prep Time: 8 minutes

Cook Time: 5 minutes

Ingredients:

  • 2 tablespoons white miso
  • 1 tablespoon agave nectar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 4 zucchini, cut into quarters crosswise
  • Extra virgin olive oil

Directions:

  1. Preheat outdoor grill for direct grilling over medium heat. In small bowl, whisk together miso, agave nectar, soy sauce and vinegar.
  2. Lightly brush zucchini with olive oil. Transfer zucchini to grill and cook 5 to 6 minutes or until tender, turning occasionally. Brush with miso glaze and serve immediately.

This recipe originally appeared here on the NatureBox blog.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Stay Connected

16 comments

  1. Yum! A new way to eat my favourite veg.

  2. Such a great idea, love the flavors!!

  3. This glaze might just turn not my favorite veg into the real thing!

  4. For some reason, I thought miso was a desert ingredient. It turns out that I was thinking of Red Bean Paste (not even remotely similar). I’d like to give this recipe a try 🙂

  5. You’re welcome, Emily! Enjoy!

  6. I only have dark miso . should I reduce quantity of miso required?

  7. This looks fantastic, Lori! 
    Gotta love that Vitamin Z. 🙂

    • Thanks Libby! What’s so funny is that “Vitamin Z” is the tagline of the Detroit Zoo (which is just 1/2 mile down the road from me). So I saw your comment, and immediately started thinking of the zoo, and was so confused for a second. Ohhhh…zucchini 😉

Leave a Reply

Your email address will not be published. Required fields are marked *