Best 10 Balsamic Zucchini Recipes

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.

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 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.

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 STEAK WITH GARLIC ZUCCHINI

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini, season with salt and pepper, and saute until zucchini is tender and browned in spots, about 6 minutes. Transfer to a bowl.
• Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook until browned, 4 to 5 minutes per side. Transfer to a plate and loosely tent with foil.
• Discard fat from skillet, then add vinegar, 1/2 teaspoon salt, and 2 teaspoons pepper. Cook, stirring, until reduced by half, about 2 minutes. Slice steak; add any accumulated juices from steak to skillet and stir to combine. Drizzle steak with sauce and serve alongside zucchini.

ZUCCHINI WITH BALSAMIC VINAIGRETTE

Steps:

• Halve zucchini crosswise; slice lengthwise into 1/4" pieces.
• Arrange zucchini and peppers on a 15 X 10 X 1 inch baking pan that has been lined with foil.
• Combine 1 tablespoons olive oil and 1/4 teaspoons salt.
• Brush onto vegetables.
• Bake, uncovered, at 325 degrees for 15 to 20 minutes until just tender.
• While vegetables are baking, combine 1/3 cup oil, vinegar and garlic in a blender until smooth.
• Stir in parsley.
• Place baked vegetables on a serving dish.
• Drizzle with vinaigrette and sprinkle basil and pine nuts on top.

SAUTEED ZUCCHINI WITH BALSAMIC GLAZE

Steps:

• For the zucchini: Place the balsamic vinegar in a small saucepan and bring to a light boil over medium high heat. Reduce the vinegar to 1/4 cup and set aside. Meanwhile, trim each end of the zucchini and then cut into quarters lengthwise; cut the quarters into one inch chunks. Heat the olive oil over medium high heat in a large saute pan. Add the zucchini and fennel spice mixture and stir to coat. Let the zucchini cook undisturbed for about 4 minutes, until lightly browned on the bottom. Stir and cook for 4 minutes more until the zucchini is tender on the outside. Test with a sharp knife to ensure that the zuchini is still firm on the inside though. If the zuchini becomes mushy, you've taken it too far. Season with salt to taste then pour in the reduced balsamic vinegar to deglaze the pan. Stir to combine and cook until the vinegar is further reduced and thickened, about 3 minutes. Serve immediately or at room temperature. For the toasted spice rub of fennel, coriander, and pepper: Place all the spices into a heavy bottomed frying pan over medium heat. Swirl the pan occasionally watching the spices constantly so they do not burn. When the mixture smells strong and fragrant--within 3 to 5 minutes--the spices are fully toasted. Transfer to a plate or shallow bowl immediately and let cool to room temperature. Once cool, grind coarsely using a mortar and pestle or a coffee grinder reserved for grinding spices. Store in a container in a cool dry place and use up within six months.

FILET MIGNON ON CHARRED ONIONS AND ZUCCHINI WITH BALSAMIC VINEGAR SAUCE

Steps:

• For sauce:
• In a saucepan, cook wine, vinegar, and shallot over medium-high heat until reduced to 1/3 cup. Remove from heat; discard shallot. Whisk in butter, one piece at a time. Season with salt and freshly ground pepper to taste. Keep warm until ready to serve.
• For meat and vegetables:
• Place a heavy cast-iron skillet over high heat until very hot. Add 2 tsp oil. Place onion in skillet and cook until lightly charred on each side but not blackened.Transfer to paper towels. Season zucchini with salt and pepper. Return skillet to high heat. When very hot, add 1 tsp oil and sear zucchini until brown on each side. Transfer to paper towels. Brush meat with remaining 2 tsp oil and season with salt and pepper to taste. Return skillet to high heat. When skillet is very hot, sear meat 2 minutes on each side (for rare) or to taste. Arrange 3 zucchini ovals on each of 4 warm plates. Place 3 or 4 onion rings over zucchini. Put a filet on top of onion. Spoon 2 tbsp sauce around each filet, top with a few more onion rings and serve.

BALSAMIC STUFFED ROUND ZUCCHINI

Steps:

• Heat the oven to 180°C.
• Put the tomatoes, chopped mushroom, garlic, onion and oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until well combined. Leave to stand for 30 minutes.
• Cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
• Heap the tomato mixture into the scooped out shells.
• Grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
• Bake for 45 minutes or until the shell just starts to go soft.

ROASTED BALSAMIC ZUCCHINI AND MUSHROOMS WITH FETA AND THYME

Steps:

• reheat oven to 400F/200C. Spray a large baking sheet with non-stick spray or oil. (If you're going to let the vegetables marinate for a while, you don't need to do this quite so soon.) Wash the mushrooms with cold water and let drain well while you prep the zucchini and mix the marinade; then cut into bite-sized pieces. If you're using a large zucchini, cut in fourths lengthwise and use a sharp spoon to scrape out the seeds and white pithy part, leaving not more than 1/2 inch of white flesh on the skin. Then cut each piece into strips not more than 1/2 inch wide. (For smaller zucchinis, just cut into bite-sized pieces.) Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (if using), and black pepper to make the marinade. Put the zucchini and mushrooms into a large bowl (or Ziploc bag) and toss with the marinade. (You can let this marinate on the counter for an hour or two if you have time, but it will still be good even if you can't take time for that.) When you're ready to cook spread the vegetables out in a single layer on a large baking sheet. (Use two baking sheets if the pan looks crowded like mine!) Roast 20 minutes, then stir and spread the vegetables back out. (There will probably be some liquid on the surface of the baking sheet at this point.) Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are starting to look lightly browned, about 15-20 minutes more. Put vegetables on a baking sheet and crumble Feta over (and parsley if using.) Serve hot. - See more at: http://www.kalynskitchen.com/2013/09/roasted-balsamic-zucchini-and-mushrooms.html?_ziplist=disable#sthash.DzNdqjgU.dpuf