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
[email protected]I can't wait to try this recipe!
Mohsin Mahar
[email protected]This dish is a great way to use up summer zucchini.
M Aqeelabbasi
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
dylan cigarroa
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Dany Latty
[email protected]I love the combination of flavors in this dish. The zucchini, balsamic glaze, and herbs all work together perfectly.
Tawna Castle
[email protected]This dish is so easy to make and it's so delicious. I highly recommend it.
Ciara Cole
[email protected]I've made this recipe several times and it always turns out great.
Haider Nawab
[email protected]This recipe is a keeper. I'll definitely be making it again.
Aaliana Simon
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it!
Matthew Seraphin
[email protected]This dish is perfect for a summer BBQ.
Master Games
[email protected]I'm not a big fan of zucchini, but this recipe changed my mind. It's so good!
Disebo Manketsi
[email protected]This recipe is a great way to use up leftover zucchini.
Dennis kariuki
[email protected]I added some chopped sun-dried tomatoes to the recipe and it was delicious!
Amara Muqaddas
[email protected]This dish is so versatile. You can serve it as a side dish, main course, or even an appetizer.
Ak Editor
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it.
Hafeez Zeib
[email protected]The balsamic glaze really makes this dish. It's so flavorful and adds a nice touch of sweetness.
Dina Fulkerson
[email protected]I love how easy this recipe is to make. It's perfect for a quick and healthy weeknight meal.
Aliaa you
[email protected]This 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.