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Lemon-Miso Stir-Fried Zucchini

Lemon-Miso Stir-Fried Zucchini

By Courtney HillOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active

From zucchini to pattypan, summer squash has a reputation for being bland and uninteresting. To combat this, we brown summer squash quickly over high-heat, facilitating caramelization, then toss it with a light and zingy sauce. Miso contributes salty-sweet, umami-rich notes. Paired with bright, tangy lemon, it makes for a dynamic, well-rounded mixture, transforming zucchini into a flavor-packed affair. This is a wonderful side to roasted fish or chicken, but also is delicious simply over brown rice.

Ingredients
  • 1

    2-inch piece fresh ginger, peeled

  • 2

    tablespoons lemon juice

  • 2

    tablespoons white miso

  • 1

    tablespoon mirin OR honey

  • 1

    tablespoon toasted sesame oil OR toasted sesame seeds OR both

  • Kosher salt and ground black pepper

  • 2

    tablespoons neutral oil

  • 3

    medium zucchini OR summer squash (about 1½ pounds), halved lengthwise and sliced ½ inch thick on the diagonal

  • Optional Garnish:

  • Chili oil OR chopped fresh mint OR chopped fresh basil OR a combination

Step 1

Thinly slice the ginger on the diagonal. Stack several slices and cut lengthwise into matchsticks. Repeat with the remaining slices; set aside. Whisk together the lemon juice, miso, mirin, sesame oil, ¼ cup water and ½ teaspoon pepper; set aside.

Step 2

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the zucchini and cook, stirring occasionally, until well browned in spots, about 4 minutes. Add the ginger and cook, stirring, until lightly browned all over, 1 to 2 minutes. Add the lemon-miso mixture and cook, stirring occasionally, until the zucchini has absorbed the sauce and is tender-crisp, 2 to 3 minutes. Off heat, taste and season with salt and pepper.