Best 6 Balsamic Glazed Zucchini Recipes
**Balsamic Glazed Zucchini: A Delightful Side Dish with a Tangy Twist**
Zucchini, a versatile summer squash, takes center stage in this delectable side dish, where it is transformed into a flavorful treat. The zucchini slices are coated in a luscious balsamic glaze, resulting in a dish that is both visually appealing and bursting with taste. This recipe is a delightful accompaniment to grilled meats, fish, or poultry, and can also be enjoyed as a vegetarian main course. With its tangy, slightly sweet flavor and tender-crisp texture, balsamic glazed zucchini is sure to become a favorite among vegetable lovers and those seeking a healthy and flavorful side dish.
**Additional Recipes to Explore:**
1. **Zucchini Fritters with Feta and Dill:** These crispy fritters are a delicious way to use up leftover zucchini. They are made with a combination of zucchini, feta cheese, dill, and spices, and are perfect for serving as an appetizer or snack.
2. **Zucchini Noodles with Pesto:** This light and refreshing dish is a great option for a summer meal. Zucchini noodles are tossed with a flavorful pesto sauce, made with basil, pine nuts, and Parmesan cheese.
3. **Zucchini and Corn Chowder:** This creamy and comforting chowder is perfect for a cold winter day. It is made with zucchini, corn, potatoes, and a flavorful broth.
4. **Zucchini Bread with Chocolate Chips:** This classic zucchini bread recipe gets a delicious upgrade with the addition of chocolate chips. It is a moist and flavorful bread that is perfect for breakfast, brunch, or dessert.
5. **Zucchini Pizza Bites:** These bite-sized pizzas are a fun and easy way to enjoy zucchini. They are made with zucchini slices topped with pizza sauce, cheese, and your favorite toppings.
BALSAMIC GLAZED VEGETABLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
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 GRILLED ZUCCHINI
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
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
ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat oven to 425 degrees F.
- Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
- Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
- Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
VEGETABLES GLAZED WITH BALSAMIC VINEGAR
Categories Vegetable Side Sauté Vegetarian Quick & Easy Vinegar Bell Pepper Zucchini Winter Healthy Vegan Yellow Squash Bon Appétit
Yield Serves 4
Number Of Ingredients 7
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.
BALSAMIC GLAZE
This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.
Provided by Sally J.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
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.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g
Tips:
- Choose the Right Zucchini: Select medium-sized zucchini that are firm and have a deep green color. Avoid large zucchini as they tend to be more watery.
- Slice the Zucchini Evenly: Cut the zucchini into uniform slices to ensure even cooking. Approximately 1/4-inch thick is ideal.
- Use a Large Skillet: To prevent overcrowding, use a large skillet that can accommodate all the zucchini slices in a single layer.
- Don't Overcrowd the Skillet: Avoid overcrowding the skillet with zucchini slices as this will hinder even cooking and result in soggy vegetables.
- Cook in Batches: If you have a lot of zucchini to cook, consider cooking them in batches to ensure proper browning and avoid overcrowding.
- Use Good Quality Balsamic Glaze: Opt for a high-quality balsamic glaze that has a rich,浓郁 flavor and a thick consistency. You can make your own glaze by reducing balsamic vinegar or purchase a store-bought version.
- Add Herbs and Spices: Enhance the flavor of the zucchini by adding herbs like thyme, rosemary, or basil. You can also sprinkle some garlic powder, onion powder, or chili flakes for an extra kick.
- Serve Immediately: Balsamic glazed zucchini is best served immediately after cooking while it's still hot and crispy. You can garnish with fresh herbs like parsley or cilantro for an added touch of color and flavor.
Conclusion:
Balsamic glazed zucchini is a delightful and versatile side dish that pairs well with a variety of main courses. It's a healthy and flavorful way to enjoy this summer vegetable. Whether you're hosting a barbecue or simply looking for a quick and easy weeknight dinner, this recipe is sure to impress. The combination of tangy balsamic glaze and tender-crisp zucchini creates a dish that is both delicious and visually appealing. So next time you have a surplus of zucchini, give this recipe a try and experience the delectable flavors for yourself!
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