Ingredients
2 tablespoons white or yellow miso
4 teaspoons reduced-sodium soy sauce
4 teaspoons unseasoned rice vinegar
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
8 small zucchini (about 2 pounds total), halved lengthwise
Toasted sesame seeds, for serving
Preparation
In a bowl, whisk together miso, soy sauce, vinegar, oil, and 1/4 teaspoon pepper. Preheat a grill for direct-heat cooking over medium-high. Season zucchini with salt and grill, turning a few times, until charred in places and crisp-tender, 10 to 12 minutes. Brush with half of glaze, turning to evenly coat; grill 1 to 2 minutes more. Transfer to a platter, brush with remaining glaze, sprinkle with sesame seeds, and serve.
