Charred zucchini with miso green onions

Zucchini is in season which means Chef Paul Lillakas's recipe is perfect for your summer barbecue!

15 min
25 min
3 servings


Miso Honey Butter


  1. In a bowl, combine butter, miso and honey. Mix well. Add sea salt, if desired. Spread on fresh bread, toast or use for sautéing vegetables such as mushrooms and onions. Set aside. 
  2. Remove stem from zucchini and halve them lengthwise
  3. Sprinkle zucchini halves with salt; rub to coat. Let stand for 10 minutes. Dry with paper towel.
  4. Into large pan over medium-high heat, place zucchini flesh-side down. Press smaller pan on top to maximize surface contact. Cook until well-charred, pressing down occasionally, about 5 minutes.
  5. Flip; cook for 2-3 additional minutes. Remove zucchini. Add miso honey butter and green onions. Cook, stirring until onions have softened slightly, 1-2 minutes. Remove from heat. Return zucchini and toss to coat. 
  6. Arrange zucchini onto serving platter; scrape onions over top. Sprinkle with freshly cracked black pepper (if using).