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
VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
- Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
- Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
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
BOBBY FLAY'S ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
I watched Bobby Flay's Meatloaf Throwdown this weekend, and was really intrigued by this idea. I'm posting it here, where I can easily find it.
Provided by nonnie4sj
Categories Veal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Heat the oil in a large saute pan over high heat.
- Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes.
- Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds.
- Set aside to cool.
- Whisk together the eggs and herbs in a large bowl.
- Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar, the vegetables and mix until just combined.
- Mold the meatloaf on a baking sheet lined with parchment paper.
- Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
- Bake the meatloaf for approximately 1 to 1 1/4 hours.
- Remove from the oven and let rest 10 minutes before slicing.
STRAWBERRY BALSAMIC GLAZE
Make and share this Strawberry Balsamic Glaze recipe from Food.com.
Provided by GMRchef
Categories Low Protein
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Saute red onions in oil until soft.
- add strawberries to pan and sautee until tehy soften.
- Add vinegar and mustard. Bring to a boil. Reduce heat and simmer, reducing to syrup consistency, mashing strawberries.
Nutrition Facts : Calories 23.2, Fat 0.6, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 3.8, Fiber 0.1, Sugar 3.1, Protein 0.2
BALSAMIC STUFFED ROUND ZUCCHINI
I have based this recipe on one round zucchini only (as I only have to feed two people), but the recipe multiplies easily. You can also use the mixture to stuff marrow or thin zucchini.
Provided by LilKiwiChicken
Categories Vegetable
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 180°C.
- Put the tomatoes, chopped mushroom, garlic, onion and oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until well combined. Leave to stand for 30 minutes.
- Cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
- Heap the tomato mixture into the scooped out shells.
- Grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
- Bake for 45 minutes or until the shell just starts to go soft.
TOFU STUFFED ZUCCHINI
Make and share this Tofu Stuffed Zucchini recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven parboil the zucchini for 10 minutes in boiling water.
- Remove from the pot and cool.
- Cut zucchini and half lengthwise and trim the bottoms so they lie flat.
- Scoop out the insides and salt lightly.
- Chop zucchini pulp, onion and tomatoes.
- Set aside.
- In a 1-quart saucepan heat 1 tablespoon oil.
- Add flour and cook, stirring, for about 5 minutes.
- Add the tofu and cook, stirring until thick.
- Preheat oven to 350 F degrees.
- In a skillet, heat 1 tablespoon oil and sauté the zucchini, onion and garlic.
- Remove from heat.
- Add chopped tomatoes, season with salt and pepper.
- Stir in tofu sauce.
- Stuff the zucchini halves with tofu and vegetable mixtures, then top with mozzarella cheese.
- Place on a greased baking sheet, bake for 20-30 minutes, or until cheese melts.
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