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Grilled Zucchini with Japanese Miso-Glaze and Cashew Crema

Grilled Zucchini with Japanese Miso-Glaze and Cashew Crema

Zucchini & Summer Squash off the grill get jazzed-up with these Japanese inspired flavors

Local Zucchini is simply sliced and grilled. I add the Miso Glaze on the bottom of the plate, and Cashew Crema on top.

Beautiful Zucchini and Summer Squash off the grill served with a flavorful Miso Glaze and Cashew Crema

Grilled Zucchini with Japanese Miso-Glaze and Cashew Crema

Ingredients

Zucchini & Summer Squash:

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 of 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, divided (half for sauce – half for garnish)

Cashew Crema:

2 tablespoons raw cashews  – soaked (see below)

2 tablespoons Miso Glaze, from above

4 tablespoons filtered water

Instructions

1

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.

2

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.
Reducing the heat lets the zucchini cook through.
Remove to a large plate.

3

Miso Glaze:
Add all ingredients plus 1 tablespoon of toasted sesame seeds.
In a 2 quart skillet. Bring to a simmer, whisking, cook on LOW heat for one minute. Remove from heat.

4

Cashew Crema:
Soak the cashews in plenty of filtered water at least 2 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.

5

Pour into a bowl to fit.

6

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 reserved tablespoon of toasted sesame seeds ~ and fresh mint leaves if desired.
Top with some cashews if desired.
Serve and scoop up all the flavors.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.

See BLOG for many more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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