Glazed Zucchini Recipes

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BALSAMIC-GLAZED ZUCCHINI



Balsamic-Glazed Zucchini image

I am a member of a community supported agriculture farm. I once received the most delicious garlic and garden-fresh zucchini in a seasonal box. That's when I came up with this fabulous recipe. -Joe Cherry, Metuchen, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 tablespoon olive oil
3 medium zucchini, cut into 1/2-inch slices
2 garlic cloves, minced
1/4 teaspoon salt
1/4 cup balsamic vinegar

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.

Nutrition Facts : Calories 65 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BALSAMIC GRILLED ZUCCHINI



Balsamic Grilled Zucchini image

A simple, easy grilled zucchini with a touch of balsamic vinegar and spices.

Provided by LashGal

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 15m

Yield 4

Number Of Ingredients 6

2 zucchinis, quartered lengthwise
2 teaspoons olive oil
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 3.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 2.2 g

ZUCCHINI WITH HONEY SOY GLAZE



Zucchini with Honey Soy Glaze image

What seems like a simple vegetable dish may surprise you with its combination of sweet and savory flavors. Here, the humble zucchini is pan-fried and paired with a sticky garlic soy sauce. A fuss-free versatile recipe that can be enjoyed on its own or with rice and other dishes for a hearty dinner.

Provided by Asian Food Network

Categories     Zucchini

Yield Yields 4 pieces

Number Of Ingredients 12

2 green zucchinis
5 g spring onions (sliced, for garnishing)
5 g fresh coriander leaves (for garnishing)
2 g white sesame seeds (for garnishing)
vegetable oil (for greasing of pan)
soy garlic glaze: 120 g soy sauce
56 g brown sugar
56 g honey
100 g water
6 cloves garlic (chopped coarsely)
½ large chilli (chopped)
salt and pepper to taste

Steps:

  • Preparing Ingredients. Cut the top and bottom of the zucchini Slice the zucchini lengthways into 2 halves Score zucchini with a crisscross pattern (Use a small knife) Season very lightly on scored side with salt and pepper and set aside.
  • Mixing Soy Garlic Glaze Mixture. Combine all ingredients needed (soy sauce, brown sugar, honey, water, garlic, chilli, salt and pepper) for the Soy Garlic Glaze Mixture into a bowl, set aside.
  • Cooking the zucchini . Grease a pan with veg oil, put on medium to high heat. Pan Fry zucchini scored side down until brown Flip it to cook it for 5 mins. Pour in Garlic Soy mixture and cook until the zucchinis are soft. Remove glazed zucchini from the pan and reduce the sauce further into a glaze or 10mins on medium heat.

GLAZED LEMON ZUCCHINI BREAD



Glazed Lemon Zucchini Bread image

Delicious glazed lemon zucchini bread recipe that is soft, moist, filled with grated zucchini and lemon juice, and topped with a lemony glaze.

Provided by Kathy

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup white sugar
½ cup canola oil
½ cup buttermilk
2 tablespoons lemon juice
1 lemon, zested
1 cup grated zucchini
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Mix flour, baking powder, and salt together in a medium bowl and set aside.
  • Beat eggs in a large bowl. Add sugar and oil until well blended. Add buttermilk, lemon juice, and lemon zest and blend together. Fold in zucchini until it is mixed well. Add flour mixture and blend together until well combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes.
  • While loaf is still warm, combine powdered sugar, lemon juice, and milk in a bowl for glaze and spoon over bread. Let glaze set up before cutting and serving.

Nutrition Facts : Calories 439 calories, Carbohydrate 70.3 g, Cholesterol 47.3 mg, Fat 15.8 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 303.9 mg, Sugar 41.6 g

GLAZED ZUCCHINI



Glazed Zucchini image

Make and share this Glazed Zucchini recipe from Food.com.

Provided by Kizzikate

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 zucchini, cut into 3/4-inch rounds
3 yellow squash, cut into 3/4-inch rounds
1/2 cup water
1/2 cup balsamic vinegar
1 teaspoon dried oregano
2 tablespoons unsalted butter
salt and pepper

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.

Nutrition Facts : Calories 90.9, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 25.9, Carbohydrate 8.4, Fiber 2.8, Sugar 4.2, Protein 3

GLAZED ZUCCHINI AND CARROTS



Glazed Zucchini and Carrots image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
8 ounces carrots, julienned (about 4 cups)
Kosher salt and freshly cracked black pepper
1 pound zucchini, julienned (about 4 cups)
1 tablespoon butter
1 tablespoon orange juice
Pinch sugar
1/4 cup chopped fresh chives

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.

GLAZED FRUIT - ZUCCHINI



Glazed Fruit - Zucchini image

This can be used in place of the glazed fruit you buy to put into baking such as christmas cake.A church group I know bakes and sells Christmas cakes and other baking useing this glazed fruit. I haven't made it myself (but will be this year since I will be planting Zucchini)I also know of a number of other people who have made this recipe and said it was excellent, just like the bought fruit ,except for the cost. Zucchini season will be coming up, have this recipe handy

Provided by Dotty2

Categories     Lemon

Time 1h45m

Yield 10 cups

Number Of Ingredients 5

4 large zucchini (about 11/2ft ea Approx)
1 cup water
1 cup vinegar
7 1/2 cups sugar (Approx 3/4 c sugar for each cup of Zucchini)
3 packages 1 red,1green,1yellow unsweetened Kool-Aid powdered drink mix

Steps:

  • Day 1:Pare, remove seeds and cube in 1/4" cubes to fill an ice cream pail.
  • Cover with 1 cup of vinigar mixed with 1 cup of water.
  • stir.
  • soak overnight.
  • ---stir.
  • DAY 2 morning:Drain, rinse well,drain again.
  • Squeese between tea towels.
  • For every cup of Zucchini add 3/4 cup sugar.
  • Mix well.
  • Leave until it gets moist.
  • Cook in a large flat pan (a roaster works well).
  • Stir continuously and boil 15 minutes uncovered.
  • THAT NIGHT: bring to a boil and cook uncovered for 10 minutes.
  • DAY 3:Boil 10 minutes.
  • divide into three portions.
  • Sprinkle each portion with a package of unsweetened kool-aid in a variety of colours (red, green, yellow).
  • cool separately.
  • Let stand for several hours.
  • Mix together and freeze in plastic containers.
  • Prep time does not include standing time.
  • Times and yield are appoximate.

Nutrition Facts : Calories 606.8, Fat 0.4, SaturatedFat 0.1, Sodium 13, Carbohydrate 154, Fiber 1.3, Sugar 152.9, Protein 1.6

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