Miso-Glazed Grilled Zucchini
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 (and it makes great miso salad dressing and miso ginger dressing), 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.
I’ve taken to glazing fish, crock pot ribs, steaks for steak lettuce wraps, 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.
This zucchini makes a great side dish for buttermilk grilled chicken or country style pork ribs! Don’t forget the blistered tomatoes or blistered shishito peppers and dipping sauce if you have tomatoes or peppers in your garden.
Miso-Glazed Grilled Zucchini
- 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
- Preheat outdoor grill for direct grilling over medium heat. In small bowl, whisk together miso, agave nectar, soy sauce and vinegar.
- 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 was great. I don’t like to grill. But, it worked on my George Foreman Grill! SO easy. I’m a vegetarian, so new ways of eating veggies is a MUST!
So glad it worked out on the Foreman grill. Those things are so handy!
Could you also roast this in the oven, or broil it perhaps?
Oh yes! Roasting and broiling would both work, but I would recommend broiling for those little charred bits that are so yummy 🙂
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 😉
I only have dark miso . should I reduce quantity of miso required?
Hi Nancy! I just did some quick research, and it sounds like dark miso is higher than salt and white miso, so I think you should reduce the quantity. Maybe start with 1 tablespoon, taste the mixture, and adjust if needed?
Thank you Lori, will give that a try!
You’re welcome, Emily! Enjoy!
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 🙂
Haha, well you know what, Hannah? I think I’ve actually seen people make caramel with miso on “Chopped”! It’s salty, so I guess it sort of works 🙂
I love this!
This glaze might just turn not my favorite veg into the real thing!
Too funny, Letty. I just found out my dad isn’t a fan of zucchini, either. I thought everybody liked it, but I’ve been proven wrong this week 😉
Such a great idea, love the flavors!!
Thank you, Matt!
Yum! A new way to eat my favourite veg.
Thanks Jane! Zucchini is definitely one of my faves, too 🙂