Easy Skillet Zucchini Recipe with Balsamic Reduction

This easy zucchini recipe is the perfect last-minute side for just about any meal!

For balsamic glaze or reduction 

  • 1 cup balsamic vinegar

  • 1-2 tbsp brown sugar

For  Zucchini

  • 2 tbsp avocado oil, more if needed

  • 3 medium zucchini, sliced into ¼"-thick rounds

  • Kosher salt

  • pepper

  • ½ to ¾ teaspoon sweet paprika

  • Black sesame seeds or toasted sesame seeds, optional

  • Dried mint or parsley flakes, a handful

INSTRUCTIONS

  1. Make the balsamic glaze or reduction. In a saucepan, heat the balsamic vinegar and brown sugar. Bring to a boil over medium-high heat, then reduce heat to medium-low and let simmer for 20 minutes or so. Remove from heat and let cool for 10 minutes; the balsamic glaze will continue to thicken as it cools

  2. Meanwhile, in a large pan or skillet, heat 2 tablespoon oil until shimmering but not smoking. Add zucchini rounds and season with salt, pepper and paprika. Saute over medium-high heat, tossing occasionally until zucchini rounds soften and gain some color on both sides (about 7 to 10 minutes)

  3. Using a slotted spoon, transfer sauteed zucchini to a serving platter. Drizzle with the prepared balsamic glaze. Sprinkle sesame seeds and dried mint flakes on top. Enjoy warm or at room temperature.

NOTES

  • Cook's Tip: These sauteed zucchini are meant to be softer, but maintain a little bite, with some good color on both sides. Cooking time will vary. It's best to use a large 12-inch skillet, otherwise cook zucchini in batches and do not crowd them in the skillet.

https://www.themediterraneandish.com/

VeggiesKatharina Kunz