Grilled Zucchini with Japanese Miso-Glaze and Cashew Crema
Sep 03, 2020, Updated Nov 05, 2024
Zucchini & Summer Squash off the grill get jazzed-up with these Japanese inspired flavors. Served with a flavorful Miso Glaze and Cashew Crema. Vegan.

Recipe Method:
- Make the Miso Glaze
- Soak Cashews – and make the Cashew Crema
- Cut Zucchini into long triangular shapes and grill
- To bottom of plate add the Miso Glaze, top with Zucchini and finish with the Cashew Crema
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.
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.
A “wonder-glaze” for many foods
My Japanese Style Miso Glaze:
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:
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! A Vegan sauce/ topping for many recipes.
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.
It’s still grilling season… enjoy!
Karen
Grilled Zucchini with Japanese Miso-Glaze and Cashew Crema
Equipment
- outdoor grill or indoor grill pan; cast iron
Ingredients
Zucchini:
- 2 pound assorted zucchini and summer squash, about 4 medium sized
- 2 teaspoons neutral oil*
- 2 teaspoons fresh garlic, peeled and finely grated or minced
- 1 big pinch sea salt
Miso Glaze:
- 4 tablespoons white miso, organic
- 1 tablespoon sake or rice wine, not mirin can us dry sherry too
- 2 tablespoons coconut palm sugar
- 1 teaspoon fresh grated ginger root
- 1 teaspoon fresh garlic, peeled and finely grated or minced
- 1 pinch hot chili flakes
- 2 teaspoons sesame oil
- 1 tablespoon pure maple syrup
- 1 tablespoon tamari sauce, I’ve used gluten free
- 2 teaspoons toasted sesame seeds
Cashew Crema:
- 2 tablespoons raw cashews – soaked
- 2 tablespoons Miso Glaze, from above
- 4 tablespoons filtered water
Garnish:
- 2 teaspoons toasted sesame seeds
Instructions
Zucchini & Summer Squash:
- Heat the grill to medium- high; brush the grates with neutral oil. Wash and dry the vegetables. Slice lengthwise, then in 1" wide triangular strips. Add to a large bowl. Add oil, garlic and salt and mix well. (Can use indoor grill pan.)
- Add to the grill and cook until the underneath has good grill marks, about 5 minutes. Reduce heat to medium-low and turn over with tongs; let that side develop grill marks, about 4 minutes. ~ Reducing the heat lets the zucchini cook through. Remove to a large plate.
Miso Glaze:
- Add all ingredients in a 2 quart skillet. Bring to a simmer, whisking, cook on LOW heat for two minutes. Remove from heat.
Cashew Crema:
- Soak the cashews in plenty of filtered water at least 4 -8 hours, or overnight. Strain the soaked cashews add them to the carafe of a blender (I use a Vitamix) with 2 tablespoons of the Miso Glaze AND 4 tablespoons filtered water. Blend from low to high speed. Whirl until smooth. Scrape down with a rubber spatula and blend until very smooth on hight for 2 minutes.Pour into a bowl to fit.
To Serve:
- Swirl the miso glaze on the bottom of a plate or platter. Top with the grilled zucchini and summer squash. Dot with Cashew Crema. Garnish with toasted sesame seeds ~ and fresh mint leaves if desired. Top with some cashews if desired. Serve and scoop up all the flavors.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.