Recipe courtesy of Colin Patterson

Miso Magda Zucchini Gratin

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 8 servings
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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


  1. 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.
  2. Place to the side and cool. 
  3. Preheat the oven to 350 degrees F and preheat the grill. 
  4. 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.
  5. 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. 
  6. Oil the grill grates. Cut the peaches in half and grill until they have nice solid grill marks. Cool and slice into wedges. 
  7. Place 1 piece of gratin in the center of the plate and top with slices of grilled peaches, some sea beans and julienned shiso. 
  8. Finish with a drizzle balsamic reduction and a sprinkle of toasted sesame seeds.

Cook’s Note

*Can be found at specialty Asian markets.