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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
Balsamic-Glazed Zucchini
Balsamic-Glazed Zucchini Recipe photo by Taste of Home
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29 Quick and Easy Cast-Iron Skillet Suppers
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  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon olive oil
  • 3 medium zucchini, cut into 1/2-inch slices
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 cup balsamic vinegar

Directions

  • 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
2/3 cup: 65 calories, 4g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • aug2295
    Jun 3, 2018

    This was really tasty. The vinegar smell when it cooks is it is really strong so make sure the space is ventilated. .

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