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Spicy Grilled Zucchini Ribbons with Coconut Miso Glaze

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Cuisine: Asian
  • Dietary: High-Fiber, Vegan
  • Difficulty: Medium
  • Equipment: Grill
  • Time: Medium

👨‍🍳 Chef's Notes

Grilling zucchini ribbons enhances their natural sweetness and adds a delightful smoky flavor. The coconut miso glaze adds a creamy richness with a hint of umami, making this dish a standout for any summer gathering.

⭐ Why This Recipe Works

Grilling zucchini caramelizes its sugars, creating a flavorful char that pairs beautifully with the creamy coconut miso glaze. The combination of spicy and umami notes elevates the overall taste experience, making this dish a perfect balance of flavors.

🧾 Ingredients

  • 3 medium zucchinis, sliced into ribbons
  • 1/2 cup coconut milk (120ml)
  • 2 tbsp white miso paste (30g)
  • 1 tsp chili flakes
  • Salt and black pepper to taste
  • Olive oil for grilling

🔪 Preparation

  1. Preheat the grill to medium-high heat.
  2. In a small bowl, whisk together coconut milk, miso paste, chili flakes, salt, and black pepper until smooth.
  3. Slice the zucchinis into thin ribbons using a vegetable peeler or mandoline.

🥘 Cooking Instructions

  1. Brush the zucchini ribbons with olive oil and season with salt and pepper.
  2. Place the zucchini ribbons on the preheated grill and cook for 2-3 minutes per side until grill marks appear.
  3. Brush the coconut miso glaze on the grilled zucchini ribbons and cook for another minute.
  4. Remove from the grill and serve hot.

⏱️ Timing Breakdown

  • Preparation: 10 minutes
  • Cooking: 6-8 minutes

📊 Nutrition Facts

  • Calories: 178 kcal
  • Protein: 5g
  • Carbohydrates: 12g
  • Fat: 13g
  • Fiber: 3g

🔄 Variations & Substitutions

  • For a non-vegan version, you can use honey instead of miso paste for a sweet glaze.
  • Add sliced Thai bird chilies for an extra kick of heat.
  • Substitute zucchinis with eggplants for a different flavor profile.

💡 Pro Tips

  • Ensure the grill is well-oiled to prevent the zucchini ribbons from sticking.
  • Adjust the amount of chili flakes based on your spice preference.
  • Don't overcook the zucchini to maintain a slight crunch in the ribbons.

🌡️ Storage Instructions

Store any leftover zucchini ribbons and coconut miso glaze separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.