Miso Tahini Glazed Zucchini
If you’re looking for a delicious way to embrace zucchini season, try this taste-tester-approved, plant-based recipe!
My husband, Todd, has a healthy fear of zucchini. He grew up eating this prolific grower often in the form of mushy steamed medallions. Not to give zucchini a bad rap but turning this kinda bland squash into a delicious meal can be a challenge for any cook.
Now that it’s zucchini season, I’m embracing the challenge by using some of my favorite flavor tools, miso, and tahini, to create a surprisingly delicious glaze. It’s full of umami flavor with a hint of salty sweetness. The glaze comes together in just a few minutes and really turns the humble zucchini into a flavor delivery unit.
One of the tricks for cooking up firm zucchini is to draw the moisture out ahead of time. You can do this by cutting the squash lengthwise, generously salting it, and then inverting the halves, cut side down, on a wire rack to drain. After about 10 minutes you’ll see little moisture droplets bead up on the cut surface which you can wipe off. Once roasted, the zucchini then becomes a wonderful palette for whatever flavor you put on top.
But the real test for miso-tahini glazed zucchini was the Todd taste test, and it passed with flying colors!
Ingredients for Miso-Tahini Glazed Zucchini
Ingredients:
o 2 tablespoons of white miso (aka mellow white miso)
o 2 tablespoons of tahini
o 1 tablespoon of tamari
o 1 tablespoon of maple syrup
o 1 tablespoon of rice vinegar
o 4 medium (6-7 inch) zucchini, cut in half lengthwise
o 1-2 teaspoons of salt (for salting the zucchini)
o 1 tablespoon of fresh thyme leaves
Makes glaze for 4 medium zucchinis. Click on the ingredients in bold to see what I use. The Miso is certified gluten-free.
Method for making Miso-Tahini Glazed Zucchini
Steps 1-3:
1. Cut the zucchini in half, lengthwise, rinse and pat dry. Generously salt the cut sides and invert on a wire rack for 1 hour (see note). This draws excess moisture out of the zucchini. Feel free to let them sit for longer, if you like, to draw out additional moisture.
2. Wash the salt off the zucchini and pat dry.
3. Pre-heat oven to 425 F (218 C)
Steps 4-6:
4. In a small bowl, whisk the miso, tahini, tamari, maple syrup, and vinegar until well combined.
5. Place the zucchini, cut sides up on a parchment-lined baking tray, and cook at 425F (218 C) for 30 minutes.
6. Remove from the oven and pat any excess moisture off the top of the zucchini. Spread the glaze on the cut side and place under the broiler for 2 minutes until golden brown.
Step 7:
7. Sprinkle with thyme leaves and freshly ground black pepper. Serve while hot.
Enjoy as a flavor-packed side dish or a main meal served alongside your favorite grain.
Miso-tahini glaze is a delicious topper for all your favorite roasted vegetables. So even if you’re not a fan of zucchini, you can spread that glaze on whatever makes your tastebuds smile.
Notes: *If you’re short on time, it’s okay to skip salting the zucchini, or just let it sit while you make the glaze and pre-heat the oven. The squash will just be less firm and have more of a steamed quality to it.
Try These flavorful recipes to enjoy!
Sweet Potato and Broccoli Tray Bake with Sesame Ginger Sauce
Miso-Tahini Glazed Zucchini
Ingredients
Instructions
- Cut the zucchini in half, lengthwise, rinse and pat dry. Generously salt the cut sides and invert on a wire rack for 1 hour (see note). This draws excess moisture out of the zucchini. Feel free to let them sit for longer, if you like, to draw out additional moisture.
- Wash the salt off the zucchini and pat dry.
- Pre-heat oven to 425 F (218 C)
- In a small bowl, whisk the miso, tahini, tamari, maple syrup, and vinegar until well combined.
- Place the zucchini, cut sides up on a parchment-lined baking tray, and cook at 425F (218 C) for 30 minutes.
- Remove from the oven and pat any excess moisture off the top of the zucchini. Spread the glaze on the cut side and place under the broiler for 2 minutes until golden brown.
- Sprinkle with thyme leaves and freshly ground black pepper. Serve while hot.
Notes
If you’re short on time, it’s okay to skip salting the zucchini, or just let it sit while you make the glaze and pre-heat the oven. The squash will just be less firm and have more of a steamed quality to it.
For step-by-step instructions with photos, see blog post.
Nutrition Facts
Calories
55.37Fat (grams)
2.64Sat. Fat (grams)
0.40Carbs (grams)
6.67Fiber (grams)
1.55Net carbs
5.12Sugar (grams)
3.66Protein (grams)
2.69Sodium (milligrams)
289.93Cholesterol (grams)
0.00Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
