Sweet, Tangy, Flavor-Packed Side Dish

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

I tried different recipes for this dish, including one with sugar. After deciding that the extra sweetness from the sugar wasn’t necessary, this recipe is what rose to the top.

Ingredients You’ll Need

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

Here is what you’ll need:

• Zucchinis, cut into round slices
• Balsamic vinegar (not vinaigrette)
• Extra virgin olive oil
• Minced garlic (either fresh garlic cloves or minced garlic from a jar)
• Salt (kosher salt, Himalayan pink salt, sea salt, or regular table salt)
• Dash of black pepper

Additional Ingredients for Even More Flavor

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.

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.

Simple Step-by-Step Instructions

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

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

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.

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

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.

You can do the spoon-coat test. Place the back of 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.

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

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.

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.

Please feel free to share!