Glazed Zucchini Food

BALSAMIC-GLAZED ZUCCHINI

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.

BALSAMIC GRILLED ZUCCHINI

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.

GLAZED ZUCCHINI

Steps:

• Place all squash into a medium sized pot with water and vinegar, over medium high heat. Bring just to a boil; cover, and reduce heat to medium. Cook 10 minutes.
• Uncover; add oregano and raise heat to medium high. Allow water to boil away, and the vinegar to reduce to a glaze for the squash, app. 5-7 minutes. When glazed to a rich brown color, add the butter.
• Turn squash to coat with butter; season with salt and pepper. Serve.

GLAZED LEMON ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix flour, baking powder, and salt together in a medium bowl and set aside.
• Beat eggs in a large bowl. Add sugar and oil until well blended. Add buttermilk, lemon juice, and lemon zest and blend together. Fold in zucchini until it is mixed well. Add flour mixture and blend together until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes.
• While loaf is still warm, combine powdered sugar, lemon juice, and milk in a bowl for glaze and spoon over bread. Let glaze set up before cutting and serving.

GLAZED FRUIT - ZUCCHINI

Steps:

• Day 1:Pare, remove seeds and cube in 1/4" cubes to fill an ice cream pail.
• Cover with 1 cup of vinigar mixed with 1 cup of water.
• stir.
• soak overnight.
• ---stir.
• DAY 2 morning:Drain, rinse well,drain again.
• Squeese between tea towels.
• For every cup of Zucchini add 3/4 cup sugar.
• Mix well.
• Leave until it gets moist.
• Cook in a large flat pan (a roaster works well).
• Stir continuously and boil 15 minutes uncovered.
• THAT NIGHT: bring to a boil and cook uncovered for 10 minutes.
• DAY 3:Boil 10 minutes.
• divide into three portions.
• Sprinkle each portion with a package of unsweetened kool-aid in a variety of colours (red, green, yellow).
• cool separately.
• Let stand for several hours.
• Mix together and freeze in plastic containers.
• Prep time does not include standing time.
• Times and yield are appoximate.

LEMON GLAZED ZUCCHINI MUFFINS

Steps:

• grease a muffin tin or line with paper liners.
• preheat oven to 400f.
• combine flour, sugar, baking powder, salt, nutmeg, and zest in a large bowl.
• mix in nuts and fruit.
• combine milk, oil and eggs in a small bowl, whisking until well blended.
• pour liquid into flour mixture, stirring well.
• add zucchini, stir until moistened.
• spoon evenly into muffin cups.
• bake 20-25 minutes until toothpick inserted in center comes out clean.
• remove from pan and place on a rack.
• mix confectioners sugar and lemon juice until smooth, and drizzle over warm muffins.

GRILLED ZUCCHINI WITH MISO GLAZE

Steps:

• Using a sharp knife (a small paring knife works best), score the zucchini flesh in a crisscross pattern, taking care not to slice all the way through.
• Make the glaze: In a small bowl, combine the miso paste, mirin, granulated sugar and soy sauce. Add 1 tablespoon of water and whisk until combined.
• Liberally brush the cut sides of the zucchini with the glaze. Drizzle each piece with a little oil.
• Heat a large grill pan (or a well-seasoned cast-iron skillet) over medium-high. When hot, working in batches, place the zucchini, glazed side down, onto the hot surface. Press the zucchini onto the surface to encourage charring. (If you're using a regular skillet, you may need to add more oil to the pan.) Cook without moving for 2 to 4 minutes until golden and charred.
• Flip the zucchini over onto the skin side, reduce heat to medium, cover with a lid and cook for 4 to 5 minutes until tender. To check for doneness, give the sides of the zucchini a squeeze; if it yields easily, it is ready.
• Remove the zucchini from the pan and brush more glaze over the cut side. Serve on its own or on top of rice, if desired, and scatter with scallions and sesame seeds.