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
Ingredients
Zucchini & Summer Squash:
Miso Glaze:
Cashew Crema:
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.
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.
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.
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.
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 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”.
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This recipe may not be reproduced without the consent of its author, Karen Sheer.
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