Search thousands of recipes reviewed by home cooks like you.

Zucchini Miso

Zucchini Miso

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
AMY  BARTHELEMY

AMY BARTHELEMY

Thin slices of fresh zucchini are tossed with a fragrant Asian-style dressing in this delicious summer salad.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Place sesame seeds in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
  2. In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss zucchini in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KymInNM
20

KymInNM

8/18/2006

LOVED this! I substituted vegetable broth for chicken and pure maple syrup for brown sugar; otherwise, I followed the recipe exactly, and it was delicious. You could probably omit the broth (which I think is used more to thin the miso than for flavoring), because once the dressing sits on the zucchini, it thins quite a bit. This is great with just the sauce and the zucchini, but the almonds and nori complete it perfectly.

bonkselle23
15

bonkselle23

8/2/2008

I skipped the sesame seeds and nori for ease, and this was still a winner. It was slightly salty for my tastes (a function of the miso, as far as I can tell) but otherwise great. Also, I mixed all the dressing ingredients except the broth together, then eyeballed the amount of broth to get the desired consistency (since other reviewers had warned 1/4c was too much). Everyone loved it!

BOGINIA2
13

BOGINIA2

6/4/2009

Delicious! I get asked to make this recipe for parties. The hardest part is prepping the zucchini (I julienne it) and figuring out what to do with the rest of the leftover miso paste (I can only find 16oz jars of the stuff). I use Dashi flavored miso and omit the sessame (I love the seeds but I never have them at home) and often time I forget to put in the nori. If you are apprehensive about eating zucchini raw - DON'T BE - it's awesome.

Similar recipes