Why do I need to salt the zucchini before cooking?

Salting the cut zucchini halves for an hour draws out excess moisture, which prevents them from becoming watery during baking and helps them achieve a more tender texture.

Can I make the miso tahini glaze ahead of time?

Yes, you can whisk together the white miso, tahini, tamari, maple syrup, and rice vinegar in advance and store it in an airtight container in the refrigerator until ready to use.

What's the purpose of broiling the zucchini after baking?

Broiling the zucchini for 2 minutes after baking helps the miso tahini glaze caramelize and turn golden brown, adding a delicious depth of flavor and appealing texture.

Can I use a different type of miso?

While white miso (aka mellow white miso) is specified for its mild, sweet-savory flavor, you could experiment with a lighter yellow miso, though the flavor profile of the glaze may vary slightly.

How should I store leftover Miso Tahini Glazed Zucchini?

Store any leftover glazed zucchini in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave.

3 years ago

Miso Tahini Glazed Zucchini
[Vegan]

CC By: Carol Clayton

Author Bio

Carol Clayton is the creator behind the popular food blog, Carol's Vegan Kitchen, which features... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Golden brown zucchini halves, generously coated with a savory miso tahini glaze, garnished with fresh thyme and black pepper, served hot on a white plate.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Miso Tahini Glazed Zucchini [Vegan]

Dairy Free

Vegan

If you’re looking for a delicious way to embrace zucchini season, try this taste-tester-approved, plant-based recipe!

Ingredients You Need for Miso Tahini Glazed Zucchini [Vegan]

2 tablespoons of white miso (aka mellow white miso)
2 tablespoons of tahini
1 tablespoon of tamari
1 tablespoon of maple syrup
1 tablespoon of rice vinegar
4 medium (6-7 inch) zucchini, cut in half lengthwise
1-2 teaspoons of salt (for salting the zucchini)
1 tablespoon of fresh thyme leaves

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Miso Tahini Glazed Zucchini [Vegan]

Cut the zucchini in half, lengthwise, rinse and pat dry. Generously salt the cut sides and invert on a wire rack for 1 hour (see note). This draws excess moisture out of the zucchini. Feel free to let them sit for longer, if you like, to draw out additional moisture.
Wash the salt off the zucchini and pat dry.
Pre-heat oven to 425°F (218°C).
In a small bowl, whisk the miso, tahini, tamari, maple syrup, and vinegar until well combined.
Place the zucchini, cut sides up on a parchment-lined baking tray, and cook at 425F (218 C) for 30 minutes.
Remove from the oven and pat any excess moisture off the top of the zucchini. Spread the glaze on the cut side and place under the broiler for 2 minutes until golden brown.
Sprinkle with thyme leaves and freshly ground black pepper. Serve while hot.

Notes

If you’re short on time, it’s okay to skip salting the zucchini, or just let it sit while you make the glaze and pre-heat the oven. The squash will just be less firm and have more of a steamed quality to it.