Miso Magda Zucchini Gratin

  • Recipe courtesy of Colin Patterson
Total Time:
45 min
20 min
Inactive Prep:
5 min
20 min
8 servings


  • 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


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.