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
BAKED ZUCCHINI STACKS WITH BALSAMIC GLAZE
Baked Zucchini Stacks with Balsamic Glaze - crispy baked zucchini layers with tomato, mozzarella, basil, and topped with balsamic glaze.
Provided by Stephanie
Categories Appetizers
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and spray with non-stick spray.
- To prepare the baked zucchini, beat the egg in a shallow bowl. In another bowl, mix together the flour, panko bread crumbs, and the salt.
- Dip each slice of the zucchini into the egg and then into the bread crumb mixture. After all of the slices have been coated, arrange them on the baking sheet and spray the tops with non-stick spray. Bake for about 10 minutes, flip them over and then bake for another 5 minutes or until the slices are golden.
- To make the glaze, add the balsamic vinegar and stir in the brown sugar in a small sauce pan on medium heat. Bring to a simmer and heat until the vinegar is reduced by half. Turn off the heat, but leave the pan on the stove.
- To make the stacks, layer with a slice of zucchini, followed by a tomato slice and then the mozzarella. Repeat. Drizzle some of the glaze on top. Garnish with fresh basil. Serve promptly.
Nutrition Facts : Calories 215 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 stack, Sodium 349 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
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