Ingredients and Weight: - 2 large zucchini (1 pound total), washed and sliced into 1/4-inch thick half-moons - 1/2 cup white miso paste, preferably artisanal - 1/4 cup rice vinegar - 1/4 cup brown sugar - 1 tablespoon sesame oil - 2 tablespoons olive oil - 1 teaspoon ground ginger - 1/2 teaspoon red pepper flakes - 1/4 cup scallions, thinly sliced - 1/4 cup cilantro, chopped
Preparation Time: 15 minutes Cooking Time: 12-15 minutes Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. In a large bowl, whisk together the miso paste, rice vinegar, brown sugar, sesame oil, olive oil, ginger, and red pepper flakes. 2. Add the zucchini slices to the bowl and toss to coat evenly. 3. Heat a large skillet or grill pan over medium-high heat. Add the zucchini mixture and cook for 5-7 minutes per side, or until tender and slightly charred. 4. Remove from heat and sprinkle with scallions and cilantro.
Nutritional Information: (Per serving, approximately 1 cup) - Calories: 150 - Fat: 6g - Carbohydrates: 25g - Protein: 5g
Dish Characteristics: - Flavorful with a savory miso glaze - Crispy on the outside, tender on the inside - Vibrant green color with pops of red from the red pepper flakes - Healthy and simple to make
User Comments: - "The perfect appetizer or side dish for any occasion." - "Love the smoky flavor and the sweet and salty balance." - "So easy to make and absolutely delicious!" - "Great way to use up extra zucchini." - "A unique and refreshing dish that everyone will enjoy."
Special Precautions and Tips: - Use high-quality miso paste for the best flavor. - If you don't have a grill pan, you can roast the zucchini in a preheated 400°F (200°C) oven for 15-20 minutes. - Serve warm with your favorite dipping sauce, such as ponzu or soy sauce.