Miso-Marinated Grilled Summer Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini marinated in a Japanese miso-based glaze, then grilled until tender. A vegetable side with umami depth from miso, balanced with rice vinegar and a touch of sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp water
- 3 tbsp white miso
- 1 1/2 tbsp rice vinegar
- 1 1/2 tbsp white sugar (organic for vegan-friendly)
- 1 lb zucchini or yellow (crookneck squash, sliced 1/4 inch thick lengthwise)
- 2 green onions (thinly sliced)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 550mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 313mg
- Calcium
- 23mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 550MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.