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Grilled Zucchini with Japanese Miso-Glaze and Cashew Crema


Summer Zucchini off the Grill gets jazzed-up with these Japanese style flavors

Layers of flavors make this a must-make Summer Dish!

My Japanese Style Miso Glaze is the perfect foil to add a splash of flavor
Try many varieties of Zucchini ~ best selection at your local Farmers’ Market!
Off the grill Zucchini and Summer Squash with a Miso Glaze and Cashew Crema
plus toasted Sesame seeds for sprinkling on top
The varieties I have used

My Japanese Style Miso Glaze is the perfect foil to add a splash of flavor to mild Zucchini and Summer Squash.
Simple to make ~ add ingredients to a skillet and simmer for one minute.
It has so many uses… a great layer of flavor with ginger, garlic, rice wine or sake, a shake of chili peppers and maple syrup for sweetness and mellowness.

The Cashew Crema is another element for the dish.
Raw cashews are soaked – and added to a few tablespoons of the Miso Glaze with some filtered water. Creamy & delicious and adds another element of flavor which I love. Give it a try!

Is it Zucchini or Summer Squash?

All zucchini are squash, but not all squash are zucchini.
Zucchini is generally deep green — though it can be golden yellow — while Yellow squash is, well, bright yellow. Shape is another indicator. Zucchini is mainly straight, while Yellow Squash sports a bulbous bottom, which tapers as it gets toward the top.
Zucchini falls into the “summer category”, as do pattypan, crookneck and zucchini’s closest cousin – the yellow squash. 

Zucchini and Summer Squash can be cooked in the same fashion.
Flavor-wise, both are mild-tasting with a hint of vegetable sweetness.

The term summer squash encompasses many varieties of fresh squash harvested mostly in the summer months. These summer squash varieties include zucchini, many types of yellow summer squash, and pattypans.

Choose squash between 6 and 8 inches long, and about 2-inches in diameter, firm to the touch, with smooth, taut skin.
Reserve the massive ones for grating – I use these for Zucchini Bread and when I make a low-carb Pizza Crust.

The Winter types of squash are butternut, acorn and spaghetti squash — are physically hard, with inedible outer skins and very tough seeds.
Zucchini and Summer Squash are totally edible except their stems.

The many shapes of Zucchini & Summer Squash:
I have tried all of these! Yellow Crooknecks, Pattypans, Zephyr, Butta, Cousa Squash, Eight Balls, Golden Egg, Cocozella, Grey Zucchini, White Scallop Squash, Safari, Patty Pan Squash (a small size), Bennings and Green Tiger.

With their high water content (more than 95 percent), zucchini squashes are very low in calories. There are only 13 calories in a half-cup of raw zucchini, with a slight increase to 18 calories in the same quantity cooked. Nutritionally, zucchinis offer valuable antioxidants. Zucchini is a good source of Vitamins A, C and Potassium.

Yes – there are Heirloom Varieties of Zucchini & Summer Squash!
Why heirloom? Their exceptional taste and nutrition content!
Heirlooms typically (but not always) taste better and are more nutritious than their hybrid counterparts. Modern hybrids are usually bred for improved traits like disease resistance, pest resistance, higher yields, larger and uniform sizes, growth rate, and the ability to ship long distances.

Store fresh picked or purchased zucchini in a plastic or paper bag in the refrigerator for up to one week for best quality. Be sure the zucchini is dry when you put it in the bag as moisture will encourage mold and spoilage.

These veggies tend to have a fairly long harvest season and are available well into fall in most areas.

Miso Glaze – add all ingredients to a skillet and whisk.
A “wonder-glaze” for many foods.

It’s still grilling season… enjoy!


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