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Lemon-Miso Stir-Fried Zucchini
From zucchini to pattypan, summer squash has a reputation for being bland and uninteresting. To combat this, we brown summer squash quickly over high-heat, facilitating caramelization, then toss it with a light and zingy sauce. Miso contributes salty-sweet, umami-rich notes. Paired with bright, tangy lemon, it makes for a dynamic, well-rounded mixture, transforming zucchini into a flavor-packed affair. This is a wonderful side to roasted fish or chicken, but also is delicious simply over brown rice.
4
Servings
45 minutes
15 minutes active
Ingredients
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1
2-inch piece fresh ginger, peeled
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2
tablespoons lemon juice
Directions
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01Thinly slice the ginger on the diagonal. Stack several slices and cut lengthwise into matchsticks. Repeat with the remaining slices; set aside. Whisk together the lemon juice, miso, mirin, sesame oil, ¼ cup water and ½ teaspoon pepper; set aside.
Reviews
May 3, 2026
Our new go to zucchini recipe
I don’t think my husband has ever said a zucchini recipe was “great”, but he did for this one. We have tried several from Milk Street and most are very good, but this is on another tier. The ginger and lemon are a great counter balance balance to the miso, which I worried would overwhelm the squash. It doesn’t.
You could add more zucchini for the amount of sauce that you make and it doesn’t take 45 minutes total time unless you are a very slow chopper.
We paired it with the blackened garam masala salmon and yogurt sauce, and a mashed butternut squash with curry and chili powder (all Milk Street). My 97 year old father took leftovers home from every dish.
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