Best 7 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.

GLAZED LEMON ZUCCHINI BREAD

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.

LEMON GLAZED ZUCCHINI MUFFINS

Steps:

• grease a muffin tin or line with paper liners.
• preheat oven to 400f.
• combine flour, sugar, baking powder, salt, nutmeg, and zest in a large bowl.
• mix in nuts and fruit.
• combine milk, oil and eggs in a small bowl, whisking until well blended.
• pour liquid into flour mixture, stirring well.
• add zucchini, stir until moistened.
• spoon evenly into muffin cups.
• bake 20-25 minutes until toothpick inserted in center comes out clean.
• remove from pan and place on a rack.
• mix confectioners sugar and lemon juice until smooth, and drizzle over warm muffins.

PEPPER JELLY GLAZED CHICKEN WITH CORN AND ZUCCHINI

Steps:

• Prepare grill.
• Seed and chop tomatoes and cut zucchini into 1/2-inch pieces. Finely chop coriander. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
• While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.
• Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
• Serve corn mixture topped with chicken.

PEPPER JELLY GLAZED CHICKEN WITH CORN AND ZUCCHINI

Steps:

• Prepare grill.
• Seed and chop tomatoes and cut zucchini into 1/2-inch pieces.
• Finely chop coriander.
• In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened.
• Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
• While corn mixture is simmering, prepare chicken.
• In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat.
• Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contaminations caused by uncooked meat juices).
• Pat chicken dry and brush with jelly mixture from 1 bowl.
• Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side.
• With a clean brush, coat chicken with jelly mixture from other bowl.
• Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
• Serve corn mixture topped with chicken.

GLAZED LEMON ZUCCHINI BREAD

Steps:

• 1. NOTE *** if you do not have cake flour on hand you can make your own by following these directions. For every 1 cup of AP flour, remove 2 tablespoons of the flour. Replace with 2 tablespoons of cornstarch. Run through a sifter at least 4 times to be certain the flour and cornstarch are very well blended.
• 2. Mix flour, salt and baking powder in a medium bowl and set aside. Preheat oven to 350*.
• 3. In a large bowl, beat eggs until frothy. Add oil and sugar and beat until well blended. Add lemon juice, buttermilk and lemon zest to this mixture and stir to combine. Fold in zucchini until it is thoroughly mixed.
• 4. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 11x7 baking dish or divide into 2 loaf pans. Bake at 350 for 35 - 40 minutes.
• 5. When you pull the bread out of the oven get the glaze mixed together. Put powdered sugar into a small bowl. Slowly add lemon juice until you get a glaze consistency. While the bread is still warm, pour the glaze over top and spread to cover. When the bread cools and the glaze is set up similar to a glazed donut, cut a piece, sit back and enjoy!

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.