Balsamic Zucchini

Delicious side dishes don’t need to be fancy, as that can take away from the main course. This balsamic zucchini recipe highlights how a simple dish can still be very flavorful, even with only a handful of ingredients (seriously, you can count them on one hand).

The balsamic vinegar adds acidity and sweetness with notes of cherry, fig and molasses. It pairs well with the crisp-tender zucchini and pungent garlic. And since it’s boiled down to a glaze, the vinegar properly coats the zucchini, making sure the flavors are well distributed.

Serve this dish alongside your usual weeknight dinners or as a side to pasta dishes. If it’s barbecue season and you’re firing up the grill, cook the zucchini alongside the meat to make a fully grilled dinner. You can even double (or triple) the recipe and include it in your rotation of potluck side dishes. This balsamic zucchini dish will make itself at home in any situation.

Balsamic Zucchini Ingredients

• Olive oil
• Zucchini
• Fresh garlic
• Salt
• Balsamic vinegar

Directions

Step 1: Cook the zucchini

In a large enamel-coated cast-iron or other heavy skillet, heat the oil over medium-high heat. Add the zucchini.

Editor’s Tip: Cooking with a cast-iron skillet or other heavy pan is essential, as it can reach higher temperatures and properly sear the zucchini before it starts to turn soft.

Cook and stir the zucchini until it’s tender, five to seven minutes.

Add the garlic and salt, and cook for a minute longer.

Remove the zucchini from the pan.

Step 2: Make the glaze

Add the balsamic vinegar to the same pan, and bring it to a boil.

Editor’s Tip: Consider adding different herbs or seasonings at this stage to infuse the balsamic glaze and impart that flavor throughout the dish.

Cook until it has reduced by half, then add the zucchini back to the pan.

Toss to coat it.

How to Store Balsamic Zucchini

Store your balsamic zucchini in an airtight container in the refrigerator. It should last for up to four days. If you plan to make it ahead of time, we suggest storing the zucchini and balsamic glaze separately and tossing them together just before serving. This will prevent the zucchini from getting soft and mushy as it sits in the glaze.

Balsamic Zucchini Tips

What seasonings go well with zucchini with balsamic vinegar?

Garlic powder, onion powder, thyme, rosemary, oregano, basil and marjoram are some seasonings that can really elevate cooked zucchini. However, feel free to use any other flavors or seasonings you enjoy, such as smoked paprika or even crushed red pepper flakes.

How do you cook zucchini so it’s not mushy?

The trick to cooking zucchini so it’s not mushy is to sprinkle the slices with salt and let them sit for a few minutes. Since zucchini is a very watery vegetable, the salt will pull any excess moisture to the surface. Pat them dry, then cook them over high heat to develop a crust. The crust will help lock in the moisture, preventing your zucchini from turning soggy.

And instead of slicing the squash into coins, you can cut it lengthwise to get a crunchier texture, as well as a different aesthetic.

Can you grill the zucchini instead of cooking it on the stove?

Absolutely. For a variation on this recipe, try grilling the zucchini to get a better char and those welcome grill marks. You could also roast it—just know that it won’t have the same crisp texture.

What other vegetables can I add to this dish?

Onions, bell peppers, fennel, corn, eggplant and other summery-tasting produce will complement this zucchini with balsamic vinegar. Grill or saute them along with the zucchini for a satisfying dish.