Zucchini Miso Cheese Gratin

A simple yet satisfying dish that brings together the creamy richness of cheese, the umami of miso, and the natural sweetness of sautéed zucchini. This quick gratin makes a perfect side dish or a light main for one, ideal for a weeknight meal when you want something cozy but not too heavy. I created this recipe for Japanese magazine, "Naturopathy."

Zucchini Miso Cheese Gratin

Ingredients:

(Serves: 1–2)

1 garlic clove, chopped

2 small zucchinis or 1 large zucchini, sliced into ¼-inch thick rounds

2 tbsp olive oil, divided

Salt and freshly ground black pepper, to taste

Miso-cheese sauce:

1 tsp white miso

1/4 cup almond milk

1/4 cup shredded cheddar cheese

Instructions:

1. Make the sauce. In a small bowl, whisk together the white miso, almond milk, and shredded cheddar. Set aside.

   
   

2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped garlic and cook until lightly golden. Remove and set aside to prevent burning.

   
   

3. Cook the zucchini. In the same pan, add the remaining 1 tbsp olive oil. Add the zucchini slices in a single layer. Cook for about 2 minutes or until golden brown. Flip, cover with a lid, and cook for another 1–2 minutes until tender.

Zucchini Miso Cheese Gratin

4. Add the garlic and sauce. Pour the miso-cheese mixture over the zucchini. Cover the pan again and cook for 1–2 minutes, until the cheese has melted and the sauce is warm and bubbly.

   
   

Zucchini Miso Cheese Gratin

5. Finish with freshly ground black pepper and serve immediately.

Posted on June 17th, 2019