Miso Zucchini and Mushrooms

If you’re looking for a quick vegetable side dish that feels elevated but takes less than 20 minutes to make, this Miso Zucchini and Mushrooms recipe is about to become your new favorite. This simple zucchini and mushroom recipe has a sweet and savory glaze that has serious umami with little effort.

This recipe is a great healthy weeknight side dish or a flavorful topping for rice, noodles, or protein! This miso vegetable recipe is proof that plant-forward cooking doesn’t have to be boring. With just a handful of pantry ingredients and one pan, you can transform everyday vegetables into something crave-worthy.

Whether you’re following a vegetarian diet, trying to eat more vegetables, or just need a fast and flavorful way to use up zucchini and mushrooms, this dish checks all the boxes. It’s rich, buttery, slightly sweet, and full of depth thanks to the miso paste—without being heavy or overwhelming.

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Why You’ll Love This Miso Zucchini and Mushrooms Recipe

This recipe is simple, but the flavors are anything but. Here’s why it deserves a spot in your regular rotation:

Quick and easy: Ready in about 15–20 minutes from start to finish

Big umami flavor: Miso paste adds depth and savoriness without extra sauces

Versatile: Serve it as a side dish, bowl base, or vegetarian main

Minimal ingredients: Uses pantry staples and fresh vegetables

Healthy and balanced: A great way to add more vegetables to your meals

What Is Miso and Why It Works So Well Here

Miso paste is a traditional Japanese ingredient made from fermented soybeans, and it’s known for its salty, savory, umami-rich flavor. A little goes a long way, making it perfect for quick sauces and glazes like the one used in this recipe.

In this dish, miso pairs beautifully with:

• Zucchini, which is mild and absorbs flavor easily
• Mushrooms, which already have a natural umami quality

The addition of honey balances the saltiness of the miso, while garlic powder, onion powder, and red pepper flakes round everything out with warmth and subtle heat.

Ingredients for Miso Zucchini and Mushrooms

This recipe serves two people, but it can easily be doubled if needed.

Ingredients (Serves 2):

• 1 tablespoon white miso paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon honey
• Pinch of red pepper flakes
• 2 tablespoons warm water
• 1 tablespoons salted butter
• 1 tablespoon extra virgin olive oil
• 3 cups sliced mushrooms (any variety)
• 2 zucchini, cut into half moons

Tip: White or yellow miso works best for this recipe, as it’s milder and slightly sweet.

How to Make Miso Zucchini and Mushrooms

Step 1: Make the Miso Sauce

In a small bowl, whisk together the miso paste, garlic powder, onion powder, honey, red pepper flakes, and warm water until completely smooth. Set aside.

The warm water helps dissolve the miso paste, ensuring the sauce coats the vegetables evenly later on.

Step 2: Sauté the Vegetables

Heat a large skillet over medium heat. Once hot, add the butter and olive oil. When the butter has melted and starts to foam slightly, add the sliced mushrooms.

Sauté the mushrooms for 3–5 minutes, stirring occasionally, until they begin to soften and release their moisture.

Step 3: Add the Zucchini

Add the zucchini to the skillet and continue sautéing for another 5 minutes. The zucchini should become tender but still hold its shape.

Step 4: Add the Miso Glaze

Pour the miso mixture over the vegetables and stir well to coat everything evenly. Continue to sauté for another 5 minutes, allowing the sauce to thicken slightly and cling to the vegetables.

Be careful not to overcook—zucchini should be tender, not mushy.

Step 5: Serve and Enjoy

Remove from heat and serve immediately. Finish with extra red pepper flakes if you like a bit of heat.

Tips for the Best Results

• Don’t overcrowd the pan: Use a large skillet so the vegetables sauté rather than steam.
• Slice evenly: Uniform cuts ensure even cooking.
• Taste before adding salt: Miso is naturally salty, so additional salt usually isn’t necessary.
• Cook over medium heat: Too high of heat can cause the miso to stick or burn.

Recipe Variations and Add-Ins

This miso zucchini and mushrooms recipe is incredibly flexible. Try one of these variations to switch things up:

Make It Vegan

Swap the butter for additional olive oil or use a plant-based butter.

Add Protein

• Toss in crispy tofu or tempeh
• Top with a fried or soft-boiled egg
• Serve alongside grilled chicken, salmon, or shrimp

Add More Vegetables

• Bell peppers
• Snap peas
• Broccoli florets
• Spinach (stir in at the end)

Make It a Meal

Serve over:

• Steamed jasmine or brown rice
• Quinoa
• Rice noodles or soba noodles

What to Serve With Miso Zucchini and Mushrooms

This dish works well in a variety of meals. Pair it with:

• Simple grilled protein
• Rice bowls with avocado and sesame seeds
• Stir-fried noodles
• As a side dish for Asian-inspired meals

It also makes a great topping for grain bowls or a filling for wraps.

How to Store and Reheat Zucchini and Mushrooms

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:
Reheat gently in a skillet over medium-low heat or in the microwave in short intervals. Add a splash of water if needed to loosen the sauce.

Frequently Asked Questions

What type of miso should I use?

White or yellow miso is best for this recipe because it’s mild and slightly sweet. Red miso is stronger and saltier and may overpower the vegetables.

Can I make this ahead of time?

Yes, but it’s best enjoyed fresh. If making ahead, slightly undercook the vegetables so they don’t become too soft when reheated.

Is this recipe gluten-free?

Most miso pastes are gluten-free, but always check the label to be sure.

Can I double the recipe?

Absolutely. Just use a large enough skillet to avoid overcrowding the vegetables.

Can I use frozen vegetables?

Fresh vegetables are recommended for the best texture, but frozen mushrooms or zucchini can work in a pinch—just expect a softer result.