Sauteed Zucchini With Balsamic Glaze Recipes

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.

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.

Steps:

• Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
• For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

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.

Steps:

• Preheat oven to 375°F.
• Cut off ends of zucchini then cut in half lengthwise and scoop out pulp leaving about 1/4 inch remaining.
• Finely chop pulp and set aside.
• Heat 2 Tbsp butter in skillet over medium heat and saute onion 2 minutes.
• Add pulp from zucchini, and saute 3 minutes, or until onion is nicely softened.
• Add garlic and saute one minute longer.
• In medium bowl, combine turkey, onion mixture, breadcrumbs, sage, salt and pepper, mixing well.
• Glaze the bottom of an oven-proof casserole with enough olive oil to coat.
• Rub zucchini in the oil to coat all over, and place pulp side up.
• Divide turkey mixture in half, filling each zucchini half.
• Cover with foil and bake for 35 minutes.
• Remove foil and continue to cook for 10 minutes.
• Meanwhile, in the same skillet used for the onion, heat one teaspoon of olive oil.
• Add balsamic vinegar and let boil about 1 1/2 minutes, until syrup-y.
• Add honey, broth and fresh thyme, bringing to a boil again for about another 1 1/2 minutes.
• Remove from heat and stir in butter until melted, along with salt and pepper.
• Remove zucchini from oven, and drizzle each piece with about 2 tablespoons of balsamic glaze.
• Serve immediately.

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve.

Steps:

• In a big skillet, heat oil over medium-high heat.
• Add zucchini, garlic, dry crushed red pepper and cook, stirring often, for about 5 minutes or until veggies have soften.
• Drizzle with balsamic vinegar.