By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
120 cal · 13 min
Miso-Glazed Grilled Zucchini
Recipe GLPRbbfd254e9d8e15
Tender zucchini quarters are lightly brushed with olive oil and grilled over medium heat until soft and lightly charred. A savory-sweet miso glaze made from white miso, agave nectar, soy sauce, and rice wine vinegar is brushed onto the zucchini just before serving. This simple, elegant side dish is naturally vegan and gluten-free when using tamari in place of soy sauce, though soy sauce works well too.
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Ingredients
1 tablespoon white miso
1 tablespoon agave nectar
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
4 medium zucchini, cut into quarters crosswise
2 tablespoons extra virgin olive oil
Directions
Preheat your grill to medium heat for direct grilling. In a small bowl, whisk together the white miso, agave nectar, soy sauce, and rice wine vinegar until smooth and fully combined.
Lightly brush the zucchini quarters on all sides with the extra virgin olive oil.
Place the zucchini directly on the grill grate and cook for 5 to 6 minutes, turning occasionally, until the flesh is tender and the exterior shows light char marks.
Remove the zucchini from the grill and immediately brush generously with the miso glaze, coating all sides evenly.
Transfer to a serving platter and serve right away while still warm.
Comments
White miso is the bottleneck: Harris Teeter and Kroger carry it, but Food Lion and Walmart stock it inconsistently, so budget the special stop or adjust to red miso from any chain. The ingredient list is short and cheap—miso, agave, soy sauce, vinegar, and zucchini total under $12 for four servings at any Charlotte supermarket. The 13 minutes is honest for grilling and glazing, though you'll want the grill hot before you start. This is a weeknight side that reheats decently in the oven, making it friendly for mixed menus, but zucchini peaks in summer and early fall when NC growers have abundance and prices drop.
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