Grilled Miso Japanese Zucchini...

I adore zucchinis, and find them so versatile to cook, sauté, grill and bake into bread and muffins. Shopping at my local Chinese supermarket, I was in awe when I caught glimpse of these adorable short and chubby pale green Japanese zucchini all neatly tucked in rows in open crates. It was such a beautiful sight! Can't say if I came across this breed before but I happily bagged a few with my mind racing with what to do with them... Japanese zucchini... Japanese style, and miso came foremost to mind. Blended with rice vinegar, sugar, garlic and sesame oil, grilling them brought out an incredible caramelized, charred, earthy umami aroma that penetrated the entire kitchen and one that fully satiated my family's taste buds. So-O darn good! 

Grilled Miso Japanese Zucchini

2 Tbsp. red or white miso paste
1 Tbsp. water
1 Tbsp. rice vinegar
1 Tbsp. sugar

1 garlic clove, minced

a drizzle of sesame oil
1 lb. Japanese zucchini or regular zucchini, sliced 1/4 inch thick on a diagonal
2 green onions, thinly sliced

toasted sesame seeds for garnish

Whisk together the first six ingredients in a small bowl until well-combined and toss with the zucchini slices. Let marinade for at least one hour to four hours in the fridge.

Lightly oil grill and heat to medium. Lay squash slices on grill and brush with remaining marinade. Cook until browned on the bottom about three minutes. Turn over, brush with marinade, and cook for another three minutes until crisp-tender. Remove onto serving plate and top with green onions and toasted sesame seeds.

Ultra aromatic and umami-rich in flavour, definitely a side I will make over and over again!

For another take on grilled zucchini, try it sliced into ribbons with olive oil in Grilled Zucchini with Garlic.