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Balsamic Glazed Zucchini

Balsamic glazed zucchini has the most amazing flavor, with a simple sophistication that everyone at the dinner table will love.

This dish is packed with flavor. It’s also easy to make, so it’s a side dish that’s perfect to go with anything. I like the fact that you can add the balsamic glaze to any zucchini recipe whether it’s cooked on the stovetop, in the oven, or even grilled.

bowl of balsamic glazed zucchini

I’m always open to trying new recipes for side dishes that can take any meal from good to fabulous. And I like to make a little extra so I can have leftovers. I’m totally all about the leftovers. This side dish goes with so many different foods, from your favorite meat-and-three (southern for meat, starch, veggie, and bread) to an easy one-pan meal, like this hobo casserole.

Easy Zucchini Recipe

Looking for a delicious, easy way to prepare your zucchini? Then look no further than this balsamic glazed zucchini recipe. The sweet and tangy glaze is the perfect sauce to add to the fresh, earthy flavor of zucchini. Plus it’s a breeze to make. You just need a few basic ingredients. So get ready to enjoy an amazing dish that’s both healthy and tasty!


You only need a few ingredients to make this delicious dish. And you probably even have some in your pantry and fridge.

2 large zucchini

Here is what you’ll need:

  • 2 largeucchinis (or 3 medium), cut into round slices
  • 1/3 cup balsamic vinegar (not vinaigrette)
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon minced garlic (either fresh garlic cloves or minced garlic from a jar)
  • 1/4 teaspoon salt (kosher salt, Himalayan pink salt, sea salt, or regular table salt)
  • Dash of black pepper
balsamic vinegar, olive oil, minced garlic, salt, and pepper

You can find a printable recipe card at the bottom of this post.

If you want it sweeter, you can add a tablespoon or two of brown sugar. But try it without the sugar first. You might discover that it’s fine just like it is.

Some other ingredients you might want to add:

  • Italian seasoning
  • Garlic powder
  • Parmesan cheese
  • Pine nuts
  • Onion powder
  • Ground pine nuts
  • Sesame seeds
  • Any of your favorite fresh herbs

You can use either fresh garden zucchini or zucchini from the produce section of your grocery store. If you want to add slices of yellow summer squash, that’s good too.

bowl and small plate of balsamic glazed zucchini

Tools You’ll Need

You can use any type of skillet you have to make this. I like to use a heavy skillet, either a plain cast iron skillet or large enamel coated cast iron. It holds the heat better than other skillets. However, if you don’t have a cast iron skillet, don’t go out and buy one. You can also use a sauté pan or other type of skillet to cook the zucchini. 

Or if you have an air fryer, you can start by air frying the zucchini. Simply spritz olive oil over both sides of the cut zucchini and air fry it for 5 minutes on 400˚ F, turning it halfway through the process. Another option is to use a large baking sheet and cook it in the oven. You’ll get similar results, but you need to keep a very close eye on the zucchini to make sure it doesn’t burn.

How to Make Balsamic Glazed Zucchini

First, slice the zucchini. It’s best to make 1/2 inch rounds.

slicing zucchini with a sharp knife

However, if you want them a little bit thinner or thicker, that’s fine. Just make sure they’re all somewhat consistent in size.

plate of sliced zucchini

Heat the skillet over medium-high heat on the stovetop. Add the oil to the skillet and swirl it around until the bottom is coated.

skillet with olive oil in the bottom

Add the zucchini slices. Sauté them until they are tender, approximately 7 minutes.

sliced zucchini in a skillet

Turn them and move them around until all of the thin slices are browned on both sides. After the zucchini is tender and golden brown, sprinkle with garlic, salt, and black pepper. Cook for an additional 3 minutes.

Transfer the zucchini to a plate. Now turn the burner down to medium heat. Pour the balsamic vinegar into the skillet and bring it to a boil. Cook until the balsamic vinegar until it is reduced by half.

balsamic vinegar in the skillet

You can do the spoon-coat test. Place the back of the bowl on a clean spoon in the vinegar. When you lift it, if it’s coated with a thick sauce, it’s ready for the next step. Put the zucchini back in the pan and toss it until it is well coated with the glaze. You can transfer it to a serving bowl or put it directly on plates.

skillet of zucchini coasted with balsamic glaze

I like to serve it hot, but it’s still good at room temperature.

How to Use Balsamic Glaze

Balsamic glaze is delicious on so many things! In fact, if you want to have it at-the-ready, make some and keep it in the refrigerator for other recipes.

Here are some delicious ways to enjoy homemade balsamic glaze:

  • Drizzled over avocado toast
  • Drizzled over pizza (either in addition to or instead of traditional pizza sauce)
  • Over vanilla ice cream
  • On any roasted vegetables
  • Drizzled over your favorite meat or seafood

A hefty drizzle of balsamic glaze is a delicious way to add flavor without compromising the dish. You can use as much or as little as you want. It’s pretty awesome drizzled over these grilled pork chops. I’ve also put it on these crispy chicken thighs.

How to Make Homemade Balsamic Glaze

To make this glaze, simply combine balsamic vinegar to your favorite herbs or seasonings in a saucepan or skillet. Cook on medium high heat until it comes to a boil. Then turn the burner down to low and simmer until you have a thick balsamic reduction.

I love the fact that I can add this to any of my healthy recipes and still feel good about serving it to my family. And it’s a great way to introduce more flavor to your food.

Next time you cook something on an outdoor grill, offer some homemade balsamic glaze to anyone who wants it. Just a little bit is all you need to add wonderful flavor to almost anything. This balsamic mixture just might become your family’s favorite sauce.

sliced zucchini and bowl of balsamic glazed zucchini

How Long Does Balsamic Glaze Last?

Put the leftover balsamic glaze in an airtight container and refrigerate it for up to 2 weeks. It should be just as good the next few days as it was when you first made it. You can heat it in a small saucepan on the stovetop or in a small bowl in the microwave. Remember that it doesn’t have to come to a full boil again, or it will get even thicker.

More Delicious Zucchini Recipes

Squash and Zucchini Salad – This refreshing salad is perfect as a meal or the start of a much larger meal.

Crispy Zucchini Parmesan Chips – You’ll love the crunch of these delicious cheese-coated zucchini rounds that are crisped up to perfection.

Fresh Zucchini Tart – Another yummy way to enjoy zucchini is with this fresh zucchini tart from Call Me PMc. 

Quick and Easy Zucchini Bites – All you need to liven up any party is a pan of these pizza flavored zucchini bites. Make a batch, and you’ll see what I mean.

Yield: 6 servings

Balsamic Glazed Zucchini Recipe

bowl of balsamic glazed zucchini

Add a lot of flavor to a zucchini side dish with a delicious balsamic glaze.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 large zucchini (or 3 medium zucchini) cut into 1/2 inch round slices
  • 1/3 cup of balsamic vinegar (not vinaigrette)
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • Dash of black pepper


  1. Slice zucchini into 1/2-inch slices.
  2. Heat a large skillet over medium-high heat. Pour the oil in the skillet.
  3. Add the zucchini and sauté until it softens up a little, about 7 minutes. If you have a single layer, turn it once halfway through (at about 3-4 minutes). If there’s more than a single layer, just make sure that the zucchini is tender and browned on both sides..
  4. Sprinkle the garlic, salt, and pepper over the zucchini. Cook for an additional 3 minutes.
  5. Transfer the zucchini to a plate.
  6. Turn the burner down to medium heat. Pour the balsamic vinegar into the skillet and bring it to a boil. Cook until the vinegar is reduced by half.
  7. Put the zucchini back in the pan and toss until it is well coated with the glaze.

Nutrition Information



Serving Size


Amount Per Serving Calories 26Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 91mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Did you make this recipe?

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See this recipe shared at Miz Helen’s Country Cottage.

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Stacie @ Counting Tomatoes

Friday 24th of February 2023

The garden season is beginning for me and I know I'll have tons of zucchini. I'm always looking for new recipes and this looks so easy! Thanks for sharing!

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