Miso Courgette

The perfect veggie centrepiece to any BBQ or just served along with some sticky white rice.

Done in 20 minutes

Mia Jacobs

Dish by Mia Jacobs

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Miso aubergine is an absolute classic for a reason, but we decided to give it a go with courgettes as they're in season and work just as well! They become almost custardy and sticky sweet with the miso glaze. It's well worth making for your next dinner.


Preheat the oven to 200 degrees C or 180 fan. Slice the courgettes down the middle lengthwise. Crosshatch the sliced side with a sharp knife, being careful not to slice too deep. Sprinkle over some salt and let them sit for a few minutes to extract some moisture.

While the courgettes sit, whisk together the ingredients for the miso glaze.

Wash the salt off the courgettes and pat dry with a clean paper towel. Heat a large, oven safe frying pan over medium high heat with 1 tbsp oil. Once hot, add the courgettes in, sliced side down and fry until a deep golden brown. Place into the oven for 5 minutes to soften.

Remove from the oven the flip and spoon over the miso glaze. Roast for a further 10 mins, smothering with more miso glaze half way through. Serve with sticky white rice and garnish with spring onions, sesame seeds and plenty of chilli oil.

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Mia Jacobs

Mia Jacobs

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