Miso Grilled Zucchini
This Grilled Zucchini Recipe with Miso Glaze requires no special knife skills, is ready in 15 minutes, and will make eating your veggies an absolute delight.
Ingredients
- 2 tablespoons white miso
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 3 medium zucchini about 1 1/4 pounds
- Olive oil cooking spray
Instructions
- Preheat outdoor grill for direct grilling over medium heat. In small bowl, whisk miso, honey, vinegar and soy sauce until smooth (it may take a few minutes to smooth out all the miso).
- Cut each zucchini in half lengthwise, and then cut each half in half lengthwise again, so that you end up with 4 long spears from each zucchini (12 spears total).
- Spray zucchini with cooking spray. Transfer zucchini to grill so that one side of the flesh (not dark green skin) is touching the grates. Cook 2 minutes.
- Rotate zucchini so that the other side of the flesh is touching the grates and cook 2 minutes longer.
- Rotate so that the skin side of each zucchini spear is touching the grates, and brush spears with miso glaze. Cook 1 minute. Remove from grill and serve immediately.
Notes
- It will take a few minutes of whisking to get all the miso to smooth out as you’re making the glaze. Keep at it – it’ll come together!
- Keep a close eye on the zucchini while grilling to avoid overcooking. You want the zucchini spears to be tender but not mushy.
Calories: 61kcal, Carbohydrates: 11g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.1g, Sodium: 580mg, Potassium: 414mg, Fiber: 2g, Sugar: 9g, Vitamin A: 301IU, Vitamin C: 26mg, Calcium: 30mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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