Miso-Tahini Glazed Zucchini Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 30 minutes
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
1Cut 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.
2Wash the salt off the zucchini and pat dry.
3Pre-heat oven to 425 F (218 C)
4In a small bowl, whisk the miso, tahini, tamari, maple syrup, and vinegar until well combined.
5Place the zucchini, cut sides up on a parchment-lined baking tray, and cook at 425F (218 C) for 30 minutes.
6Remove 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.
7Sprinkle with thyme leaves and freshly ground black pepper. Serve while hot.
8NOTES: 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.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.