Balsamic Glazed Zucchini Recipes

BALSAMIC-GLAZED ZUCCHINI

Steps:

• In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from pan. , Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.

BALSAMIC GRILLED ZUCCHINI

Steps:

• Preheat grill for medium-low heat and lightly oil the grate.
• Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
• Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

GLAZED ZUCCHINI AND CARROTS

Steps:

• Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
• Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

BALSAMIC GLAZED VEGETABLES

Steps:

• Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
• For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

BALSAMIC ZUCCHINI

Steps:

• Preheat broiler.
• Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow baking pans (1 inch deep). Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese over broiled zucchini and broil until cheese is melted, about 1 minute more. Cook remaining pan of zucchini in same manner. Cool to room temperature and serve sprinkled with pine nuts.

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

VEGETABLES GLAZED WITH BALSAMIC VINEGAR

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve.

GLAZED ZUCCHINI

Steps:

• Place all squash into a medium sized pot with water and vinegar, over medium high heat. Bring just to a boil; cover, and reduce heat to medium. Cook 10 minutes.
• Uncover; add oregano and raise heat to medium high. Allow water to boil away, and the vinegar to reduce to a glaze for the squash, app. 5-7 minutes. When glazed to a rich brown color, add the butter.
• Turn squash to coat with butter; season with salt and pepper. Serve.

BALSAMIC ZUCCHINI SAUTE

Steps:

• In a large skillet, heat oil over medium-high heat; saute zucchini and onion until crisp-tender, 6-8 minutes. Stir in seasonings. Add vinegar; cook and stir 2 minutes. Top with cheese.

TURKEY STUFFED ZUCCHINI WITH WARM BALSAMIC GLAZE

Steps:

• Preheat oven to 375°F.
• Cut off ends of zucchini then cut in half lengthwise and scoop out pulp leaving about 1/4 inch remaining.
• Finely chop pulp and set aside.
• Heat 2 Tbsp butter in skillet over medium heat and saute onion 2 minutes.
• Add pulp from zucchini, and saute 3 minutes, or until onion is nicely softened.
• Add garlic and saute one minute longer.
• In medium bowl, combine turkey, onion mixture, breadcrumbs, sage, salt and pepper, mixing well.
• Glaze the bottom of an oven-proof casserole with enough olive oil to coat.
• Rub zucchini in the oil to coat all over, and place pulp side up.
• Divide turkey mixture in half, filling each zucchini half.
• Cover with foil and bake for 35 minutes.
• Remove foil and continue to cook for 10 minutes.
• Meanwhile, in the same skillet used for the onion, heat one teaspoon of olive oil.
• Add balsamic vinegar and let boil about 1 1/2 minutes, until syrup-y.
• Add honey, broth and fresh thyme, bringing to a boil again for about another 1 1/2 minutes.
• Remove from heat and stir in butter until melted, along with salt and pepper.
• Remove zucchini from oven, and drizzle each piece with about 2 tablespoons of balsamic glaze.
• Serve immediately.