BALSAMIC ZUCCHINI SAUTE
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
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
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
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 GLAZED VEGETABLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
BALSAMIC GRILLED ZUCCHINI
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
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
GLAZED ZUCCHINI AND CARROTS
Steps:
- Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
- Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.
TURKEY STUFFED ZUCCHINI WITH WARM BALSAMIC GLAZE
A nice variation of stuffed zucchini drizzled with a sweet balsamic glaze. This recipe could work as a first course, main dish or side, whatever you're in the mood for! This recipe was created for the Ready, Set, Cook! contest.
Provided by IHeartDogs
Categories Poultry
Time 55m
Yield 1-2 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 779.8, Fat 42.8, SaturatedFat 20.7, Cholesterol 149.4, Sodium 1876.5, Carbohydrate 72.4, Fiber 5.1, Sugar 47.8, Protein 31.1
SAUTEED ZUCCHINI
This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers.
Provided by FrackFamily5 CA->CT
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
- Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.
Nutrition Facts : Calories 45.7 calories, Carbohydrate 6.2 g, Cholesterol 5.2 mg, Fat 2.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 3.1 g
VEGETABLES GLAZED WITH BALSAMIC VINEGAR
Categories Vegetable Side Sauté Vegetarian Quick & Easy Vinegar Bell Pepper Zucchini Winter Healthy Vegan Yellow Squash Bon Appétit
Yield Serves 4
Number Of Ingredients 7
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.
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