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Grilled Zucchini with Miso Glaze

Grilled Zucchini with Miso Glaze delivers lacquered, dark-amber umami glaze caramelized on cut surfaces. Zucchini halves grill fast with a shiny miso coating and a crosshatch pattern for deeper caramelization.
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Prep Time 10 minutes
Cook Time 20 minutes
marinating 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese-American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 medium zucchini halved lengthwise
Miso Glaze
  • 3 tbsp white or yellow miso paste
  • 2 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp sake or dry sherry
  • 1 tbsp sesame oil
  • 1 tbsp honey or brown sugar
  • 1 clove garlic grated
  • 1 tsp fresh ginger grated
  • 1 sesame seeds for garnish
  • 1 sliced green onions for garnish

Equipment

  • 1 grill

Method
 

Make the miso glaze
  1. Whisk white or yellow miso paste, mirin, soy sauce, sake or dry sherry, sesame oil, honey or brown sugar, grated garlic, and grated fresh ginger until smooth and glossy, with no visible miso lumps.
Prep and marinate zucchini
  1. Score the cut surface of each medium zucchini half in a crosshatch pattern without cutting through the skin, so the glaze can seep into the grooves.
  2. Brush the miso glaze generously over the cut surface of each scored zucchini half, then let sit 20 minutes to tack up slightly and deepen flavor.
Grill
  1. Preheat the grill to medium-high and oil the grates, then place zucchini cut-side down and grill 4–5 minutes without moving until the miso caramelizes and char slightly.
  2. Flip zucchini skin-side down, brush more miso glaze over the top, and grill 3–4 minutes until the surface looks lacquered and shiny.
  3. Top immediately with sesame seeds and sliced green onions so the garnish stays bright and the glaze remains glistening.

Notes

For best caramelization, don’t move the zucchini during the first cut-side down cook time—leave it to char lightly and set the miso lacquer. Store grilled zucchini in the refrigerator up to 3 days; reheat gently on a skillet or grill until warmed through. Freezing isn’t recommended because the zucchini texture softens. If you need a gluten-free option, use tamari instead of soy sauce in the miso glaze.