Grilled Zucchini with Japanese Miso-Glaze and Cashew Crema

5 from 1 vote

Grilled Zucchini with Japanese Miso-Glaze and Cashew Crema

Zucchini & Summer Squash off the grill get jazzed-up with these Japanese inspired flavors. Served with a flavorful Miso Glaze and Cashew Crema. Vegan

Prep Time30

Cook Time20

Total Time50

Course: Side Dish, side vegetable

Cuisine: Japanese

Keyword: Grilled Zucchini Japanese Style - Vegan, Grilled Zucchini with Japanese Miso-Glaze and Cashew Crema

Servings: generous servings

Author: Karen Sheer a zest for life

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

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

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

Nutrition