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Holly
Unreal. So good. Simple flavors that add up to more than the sum of their parts! The sweetness of the zucchini, the umami from the miso (I used red miso), and a smoky char from the grill are so good together.
Jill E.
I used fat zucchini, and it needed a lot more time on the grill pan than indicated. After the first 3 minutes to get the grill marks (which was the right amount of time), it needed more than 10 minutes at medium heat, partially covered (my grill pan doesn't have a lid so I had to improvise) to get the zucchini soft all the way through. Glaze the zucchini tops during this second step, so that it seeps into the flesh.Very tasty, topped with scallions and toasted sesame seeds over brown rice.
mosaic
The glaze and technique are very similar to fare we would get as appetizers in Japanese beer gardens. It was more often eggplant, but zucchini also made an appearance. The primary difference is the zucchini was cut into appropriately 1” slices, crosswise rather than lengthwise slices and threaded onto skewers, cut side out. A skewer of zucchini and one of eggplant are the perfect summer appetizer to accompany a mug of beer. It is good as written too.
Montessahall
Whew! Thank goodness for this delicious, healthy recipe. It is delicious. I was so burned out with zucchini bread.
Mike
Recently hosted some friends and needed to keep the menu vegan. I served NYT's mushroom galbi over rice, but wanted it plated alongside something else.This fit the bill perfectly! Apart from being delicious, the grill lines really added a lot of visual appeal and gave the plate a classic "meat and sides" appearance.
Es
Great summer side dish. Grilling took a little longer than indicated but the result was delicious. The zucchini weighed about 6 oz each and cut in half and scored as indicated were the perfect size. Flavor and appearance were awesome. I sprinkled the sesame seeds and scallions but did not add any more glaze before serving.
notes
Solid recipe for tasty vegetables. I used a skillet instead of a grill and it was fine. Just be careful of smoke (I covered the pan with a lid) and don’t expect charring, mine took on a deep brown color in areas.
Margot
This was a really simple and tasty side dish, and the zucchini halves look great on display, but practically I kind of wanted smaller pieces to get better coverage from the glaze.
Nikki
This was good but it doesn't keep well for leftovers. The next day, the zucchini was in a puddle of brown liquid and the veggies themselves looked gelatinous.
Denise
The key to this dish is making sure to err on the side of overcooking the zucchini. Some charred bits add great texture and flavor. I undercooked some pieces and the texture of the raw zucchini wasn't pleasing. I will definitely make it again.
Kate
We grow trombocini and are perennially in search of ways to keep up with our vines. I cooked up about 6 linear feet of them (5 pounds) and brought to a small get-together and the platter was just about cleared off. Cooked everything on our double-burner griddle to start, then moved to a frying pan with a lid to steam them through. Topped with furikake. Wonderful! And just for once we're caught up with our vines!
New Yawk City
Can anyone recommend a vegetable that would work with this recipe besides zucchini...which is one of the few veggies I dislike?
tracy morgan
I would slice them thinner. I didn’t find the scoring necessary.
Jody
Simply delicious. Thank God Trader Joe's now has white miso readily available for this. Cooked mine on a two-burner griddle pan, so I was able to fit all the halves on at once. Served mine with jasmine rice and teriyaki-glazed baked yellowtail.
Jasmine
Can this be made in the oven? How so?
Jody
I would imagine you could do it in the oven, but wouldn't get the same char. Maybe roast in a pretty hot oven (maybe like 400 degrees) for about ten minutes to soften the zucchini (depending upon how thick), but then finish under the broiler for a char.
djm
These have the heft, richness and flavor of a steak. Absolutely LOVED this glaze and the dish, and I am not even a zucchini person.
smatharine
Suggest doubling the miso glaze and adding more during or after grilling. The glaze kind of grilled off. Really good overall, though, will make again.
Jody
The instructions do say to re-glaze after cooking. There was enough in the recipe as written for me to glaze both before and after for three whole zucchini, two of which were large and one medium (six halves).
Bruce G.
My supermarket had HUGE zucchini (ie fat) so I sliced a thinner part off each side and discarded the extra interior. It helped with more even cooking. Really good side dish with a meat entree that needs some extra fill from a vegetable.
Barry
Excellent! I made it exactly according to the recipe.
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