Best Grilled Zucchini With Miso Recipes

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GRILLED ZUCCHINI



Grilled Zucchini image

Provided by Nigella Lawson

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds (about 5 medium) zucchini
1/4 cup olive oil
Juice of 1 lemon
Maldon or other sea salt

Steps:

  • Trim ends of zucchini and slice each zucchini lengthwise just under 1/4-inch thick. In a large, shallow dish, combine oil and zucchini slices, coating slices well.
  • Place a large ridged griddle or ridged cast-iron skillet over medium-high heat. When griddle is hot, add zucchini slices in a single layer. Cook, turning frequently, until soft and scorched with a crisscross pattern of griddle marks. Transfer to a large plate and repeat with any remaining zucchini.
  • To serve, sprinkle zucchini with lemon juice and salt to taste. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 461 milligrams, Sugar 5 grams

GRILLED ZUCCHINI WITH MISO



Grilled Zucchini with Miso image

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

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

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.

SPICY GRILLED ZUCCHINI



Spicy Grilled Zucchini image

This mildly spicy dish from southern Italy can serve as an appetizer or side. Cut the zucchini on the diagonal into long, thin slices, or cut it lengthwise.

Provided by Martha Rose Shulman

Categories     quick, weekday, side dish

Time 5m

Yield Serves four

Number Of Ingredients 7

1 pound zucchini, cut on the diagonal or lengthwise in thin slices
2 tablespoons extra virgin olive oil, as needed
Salt
freshly ground pepper
1/2 teaspoon red pepper flakes (more to taste)
1 tablespoon slivered fresh mint or basil
1 lemon, cut in half

Steps:

  • Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 318 milligrams, Sugar 3 grams

GRILLED ZUCCHINI



Grilled Zucchini image

Naturally suited to grilling, zucchini is both juicy and mild, which means it stays moist even when it's hit with fire, and it soaks up the smoky flavors of the grill in the short time it cooks. Maximize surface area - and convenience - by cutting the zucchini into sturdy planks, which cook through quickly without slipping through the grates while still retaining some texture. Brush them with olive oil, season enthusiastically with salt and pepper and grill until crisp-tender to enjoy them as a simple side, tossed into a salad or tucked into sandwiches. If you'd like to show them off, arrange them over some ricotta, then dot with herbs, capers and lemon and serve with grilled bread for an easy seasonal supper. The best summer recipes allow you to embrace technique but customize at whim.

Provided by Alexa Weibel

Categories     easy, weekday, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

3 large zucchini (about 8 ounces each), cut lengthwise into 1/2-inch planks
Extra-virgin olive oil, as needed
Coarse salt and freshly ground black pepper
1 cup fresh ricotta (optional)
Fresh basil leaves (or other tender herbs, such as dill, mint or oregano), chopped capers and lemon, for garnish (optional)

Steps:

  • Prepare the grill for direct grilling and heat over high.
  • Working on a large baking sheet, brush the zucchini all over with oil, then season generously with salt and pepper.
  • Once the grill is heated, add the zucchini to the grates in an even layer, leaving about 1 inch between to avoid crowding. Cook, uncovered, until grill-marked and crisp-tender, 3 to 4 minutes per side. (The zucchini should tenderize in just the amount of time it takes to develop grill marks.)
  • In a small bowl, stir the ricotta, if using, with a couple tablespoons of water until extra creamy; season with salt and pepper. Spread the ricotta mixture on a platter, then top with the grilled zucchini, piling it organically to gain some height. Though you need no garnish, you can top with fresh herbs, capers, a flurry of lemon zest and a squeeze of lemon juice if you are feeling fancy. Drizzle with olive oil and serve warm or at room temperature.

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