Miso-Butter Zucchini

A fun and yummy way to quickly cook up late-summer zucchini — that’s probably the best way to describe this dish. All you need is a handful of common household ingredients and a large pan for frying. I’ve been eating these weekly served with some frozen dumplings or air fryer salmon. It’s as effortless as it comes, but there’s so much flavour in each bite, it will taste as if you laboured for hours!

Equipment

Here’s everything you need to make miso-butter zucchini at home:

• large pan
• chef’s knife
• cutting board

That’s literally it! Get the full ingredients list and instructions below!

Cooking Tips

1. Use the largest pan you have so you can get a good amount of browning on each piece, without having to work in batches. The browning is definitely not necessary, but it does bring more texture to the party and looks great, too.
2. I’m using white miso, which has a sweeter taste and lighter flavour than red miso, but both will work for this recipe. If using red miso, you might consider adding a touch more honey to help balance out the deeper, more savoury flavours.
3. Serve it with… frozen or fresh dumplings, roasted salmon or spiced chicken thighs.

Miso-Butter Zucchini

A very quick, very easy and very delicious way to eat late-summer zucchini

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 5 medium-large zucchini
• 1 tbsp white miso
• 3 tbsp unsalted butter
• 1/2 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tbsp sesame seeds
• 1/2 tbsp neutral oil
• salt I'm using Diamond Crystal Kosher

Method

 

1. Roughly cut 5 zucchini into 1-inch pieces. I like cutting the pieces on a bias by holding the knife at a 45° angle and rotating the zucchini as I chop. But you do you, babe! Pat dry with a clean dish towel to remove any moisture.
2. Heat a large pan on medium-high. Add 1/2 tbsp neutral oil and let it heat up. Just before the oil starts to smoke, add the cut zucchini and fry until browned on one side. Shake the pan to toss, lower heat to medium, and season with a small pinch of salt. Miso can be salty, so we don't want to over season the zucchini at this stage. Continue cooking until the zucchini are soft, about 10 minutes.
3. Make a hole in the centre of the pan, exposing the bottom. To the hole add 1 tbsp miso and 1/3 cup water. Using a wooden spoon or spatula, mix the miso into the water until it has dissolved. Toss to coat, then add in 3 tbsp butter and cook on medium, continuously stirring, until the butter has melted and the miso-water is slightly thickened. Once thickened, stir in 1 tbsp rice wine vinegar and 1/2 tsp honey. Taste and adjust seasoning.
4. Remove from heat and serve with sesame seeds.