Printable Area
Miso Magda Zucchini Gratin
Recipe courtesy Colin Patterson
- Total Time:
- 45 min
- Prep:
- 20 min |
- Inactive Prep:
- 5 min |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 8 servings
Ingredients
- 2 cups balsamic vinegar
- 10 medium-size zucchinis
- Juice of 1 lemon
- Pinch salt
- 1 cup white miso*
- 1/2 cup olive oil, plus more for greasing grill
- 3 slightly firm peaches
- 2 cups sea beans, blanched
- 1/2 cup julienned shiso*
- 2 tablespoons toasted black sesame seeds
- *Can be found at specialty Asian markets
Directions
Balsamic reduction:
In a saucepan, reduce the vinegar on low heat until the balsamic is about 1/3 or less of its original volume. Cook's Note: The vinegar should be thick and syrup-like, so be careful not to burn it, there is a fine line, the slower the better.
Place to the side and cool.
Preheat the oven to 350 degrees F and preheat the grill.
For the gratin:
Set the mandoline blade to about 1/8-inch thick. Cut the zucchinis into thin strips and toss in lemon juice and add a pinch of salt. Set aside. Put the miso paste in a food processer and turn it on, slowly adding olive oil until it is smooth and uniform.
Using a soft rubber spatula spread the paste onto the zucchini strips and layer them in a regular lasagna pan, overlapping each row. Repeat the process until the pan is 3/4 full and bake until top starts to brown and it pulls away from the sides. Cut into 8 pieces.
Oil the grill grates. Cut the peaches in half and grill until they have nice solid grill marks. Cool and slice into wedges.
Place 1 piece of gratin in the center of the plate and top with slices of grilled peaches, some sea beans and julienned shiso.
Finish with a drizzle balsamic reduction and a sprinkle of toasted sesame seeds.