Mix together all of the ◆ seasoning ingredients, taking care not to leave lumps in the miso.
I used a zucchini as thick as a daikon radish. Slice it into 1 cm rounds. Heat vegetable oil in a pan, and fry both sides of the zucchini slices until golden brown, then cover with a lid, and steam.
Once the slices are tender, transfer to a serving plate.
Drizzle the miso sauce evenly over the zucchini, and add cheese to taste.
Bake in a oven or on a grill until the cheese turns crispy, then serve.
Story Behind this Recipe
I received a giant zucchini, and thought it would go well with miso as a side dish.
If using a regular-sized zucchini, use about 15 to 16 slices.