SAUTEED ZUCCHINI WITH BALSAMIC GLAZE
Categories Vegetable Side Sauté Vegetarian Quick & Easy Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 13
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.
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MD korim Ali
m46@hotmail.co.ukI can't wait to try this recipe!
Mohsin Mahar
mohsin.mahar@gmail.comThis dish is a great way to use up summer zucchini.
M Aqeelabbasi
m-a6@gmail.comI'm so glad I found this recipe. It's a new favorite in our house.
dylan cigarroa
cigarroa.d94@aol.comThis recipe is a great way to get your kids to eat their vegetables.
Dany Latty
latty_d39@aol.comI love the combination of flavors in this dish. The zucchini, balsamic glaze, and herbs all work together perfectly.
Tawna Castle
castle.t32@hotmail.co.ukThis dish is so easy to make and it's so delicious. I highly recommend it.
Ciara Cole
c_cole100@gmail.comI've made this recipe several times and it always turns out great.
Haider Nawab
n_h@aol.comThis recipe is a keeper. I'll definitely be making it again.
Aaliana Simon
simon_aaliana38@gmail.comI made this recipe for my family and they all loved it. Even my picky kids ate it!
Matthew Seraphin
seraphin.m29@gmail.comThis dish is perfect for a summer BBQ.
Master Games
gamesmaster@hotmail.comI'm not a big fan of zucchini, but this recipe changed my mind. It's so good!
Disebo Manketsi
dm61@hotmail.comThis recipe is a great way to use up leftover zucchini.
Dennis kariuki
dennis-kariuki@aol.comI added some chopped sun-dried tomatoes to the recipe and it was delicious!
Amara Muqaddas
mamara96@aol.comThis dish is so versatile. You can serve it as a side dish, main course, or even an appetizer.
Ak Editor
e.a@gmail.comI made this recipe for a potluck and it was a hit! Everyone loved it.
Hafeez Zeib
hafeez66@aol.comThe balsamic glaze really makes this dish. It's so flavorful and adds a nice touch of sweetness.
Dina Fulkerson
dina_fulkerson55@hotmail.frI love how easy this recipe is to make. It's perfect for a quick and healthy weeknight meal.
Aliaa you
ay@yahoo.comThis sauteed zucchini with balsamic glaze was an absolute delight! The zucchini was perfectly tender and flavorful, and the glaze added a wonderful depth of flavor.