Best 5 Balsamic Zucchini Sandwiches Recipes

**Balsamic Zucchini Sandwiches: A Refreshing and Flavorful Summer Treat**

As the summer sun shines brightly, it's time to embrace the bounty of fresh produce that nature offers. Among these delightful offerings, zucchini takes center stage with its mild flavor and versatile texture. Our recipe collection celebrates this vibrant vegetable with a selection of balsamic zucchini sandwiches that are both visually stunning and bursting with flavor. From the classic combination of zucchini, tomatoes, and mozzarella to more innovative pairings like grilled zucchini with pesto and goat cheese, these sandwiches are sure to tantalize your taste buds. With options for vegetarians and meat-lovers alike, our balsamic zucchini sandwich recipes cater to diverse preferences. Get ready to embark on a culinary journey that showcases the beauty and deliciousness of summer's harvest.

Check out the recipes below so you can choose the best recipe for yourself!

BALSAMIC ZUCCHINI SAUTE

Balsamic Zucchini Saute image

This super fast vegetarian dish is flavorful and uses only a few ingredients, so it's easy to whip up while your entree is cooking. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
3 medium zucchini, cut into thin slices
1/2 cup chopped sweet onion
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
1/3 cup crumbled feta cheese

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.

Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 398mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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

Ingredients

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 ZUCCHINI

Balsamic Zucchini image

Categories Side Broil Vegetarian Quick & Easy Vinegar Parmesan Pine Nut Zucchini Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 7

Ingredients

4 lb medium zucchini, cut diagonally into 3/4-inch-thick slices
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup balsamic vinegar
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup pine nuts (1 oz), toasted and finely chopped

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 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

Ingredients

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

PAN-GRILLED VEGGIE SANDWICHES WITH RICOTTA, ARUGULA AND BALSAMIC

Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic image

Provided by Dave Lieberman

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Vegetable oil, for brushing
2 zucchini, sliced lengthwise in 1/4-inch-thick slices
2 yellow squash, sliced lengthwise in 1/4-inch-thick slices
2 red onions, sliced into 14/-inch rounds
Extra-virgin olive oil
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper
2 baguettes
1 (16-ounce) container ricotta cheese
1 bunch arugula, washed, dried and stems discarded
Balsamic vinegar, to taste

Steps:

Brush large grill pan with vegetable oil and heat over medium-high heat.
Before grilling, toss veggies with olive oil, garlic, salt and pepper. Grill vegetables in batches until nicely colored and soft, about 6 to 8 minutes per batch.
Cut bread into 6-inch pieces. Cut pieces lengthwise but don't go all the way through.
Spread a thick layer of ricotta on the bottom half of the bread. Sprinkle with salt.
Toss arugula with olive oil, balsamic vinegar and salt and pepper to taste. Place dressed arugula on top of ricotta layer. Then add the generous amounts of the different grilled vegetables.

Tips:

Select the right zucchini: Choose firm, straight zucchini with deep green color. Avoid zucchini that is too large or has blemishes.
Slice zucchini thinly: This will help them cook evenly and quickly.
Marinate the zucchini: Marinating the zucchini in a mixture of balsamic vinegar, olive oil, garlic, and herbs infuses them with flavor and helps them stay moist while cooking.
Cook zucchini over medium heat: This will prevent them from burning and allow them to cook evenly.
Use a good quality balsamic vinegar: The quality of the balsamic vinegar you use will greatly impact the flavor of the sandwiches. Choose a balsamic vinegar that is aged for at least 12 years.
Assemble the sandwiches while the zucchini is still warm: This will help the flavors meld together.

Conclusion:

Balsamic zucchini sandwiches are a delicious and easy summer meal. They are perfect for a light lunch or dinner, and they can be made ahead of time for a quick and easy meal on the go. With a few simple ingredients and a little bit of time, you can create a sandwich that is both flavorful and satisfying. So next time you are looking for a new and exciting way to enjoy zucchini, give these balsamic zucchini sandwiches a try!