Zucchini Agrodolce #NationalZucchiniDay

Tender, garden fresh zucchini, seasoned and sauteed in butter before being tossed in sweet and sour balsamic vinegar sauce.

It's National Zucchini Day.......

Juli of Pandemonium Noshery invited the Foodie Extravaganza gang to join her this month in celebrating this summer squash that is in abundance right now.  I'm certainly excited to get some new recipes.  Let's take a look at what everyone is sharing..........

• Hummus Bar Style Zucchini Topped Hummus by Pandemonium Noshery
• Keto Beef Mince with Broccoli and Zucchini by Sneha's Recipe
• Mushroom Leek Zucchini Gratin by Food Lust People Love
• Zucchini Agrodolce by A Day in the Life on the Farm
• Zucchini Fried Rice by Karen's Kitchen Stories
• Zucchini Kofta Curry by Magical Ingredients

As you can see, zucchini has much more to offer than just sweet bread, as good as that is.  One of my husbands favorite ways to have zucchini is in this delicious Chocolate Cake.  Your family and friends will never guess that it contains a vegetable.

During the season I always have several on my counter and grab them while cooking, figuring out what to do with them as I go.  This Greek Inspired Breakfast Casserole is a great way to use them.  They are a tasty snack when you put them into the dehydrator to make Zucchini Chips and they also make a pretty good Dip to serve with bread or crackers.

This summer squash soup is a wonderful way to start a meal, this zoodle slaw is a perfect side dish and this cream pie can be dessert for a zucchini centric meal.  

Agrodolce means sweet and sour and it is the perfect sauce for these little squash coins that lend themselves to whatever flavors you desire.  I simply seasoned them with salt, pepper and a little Italian herb mixture before tossing them in a sauce made from a little brown sugar and balsamic vinegar.

Vegetables, Zucchini, Italian, Sauteed, Quick, Easy, Sweet and Sour,

Vegetables

Italian

Yield: 4 servings

Author: Wendy Klik

Zucchini Agrodolce

Tender, garden fresh zucchini, seasoned and sauteed in butter before being tossed in sweet and sour balsamic vinegar sauce.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 1-2 zucchini, depending on size, cut into coins
• 2 T. butter
• salt, pepper, dried Italian herb mix, to taste
• 2 t. brown sugar
• 1 T. balsamic vinegar

Instructions

1. Melt the butter in a large skillet over med high heat. Cook the zucchini until slightly browned and tender. Transfer with a slotted spoon to a plate and set aside.
2. Add the brown sugar and vinegar to the skillet and bring to a boil, stirring and scraping until slightly reduced and thickened.
3. Return the zucchini to the pan and toss until coated. Transfer to a serving bowl.

Nutrition Facts

Calories

73.66

Fat (grams)

6

Sat. Fat (grams)

3.71

Carbs (grams)

4.71

Fiber (grams)

0.84

Net carbs

3.86

Sugar (grams)

4

Protein (grams)

0.99

Sodium (milligrams)

52.96

Cholesterol (grams)

15.27

Similar Recipes

Corn and Summer Squash Saute

Grilled Ratatouille

Pasta Primavera

https://adayinthelifeonthefarm.blogspot.com/2022/08/zucchini-agrodolce-nationalzucchiniday.html

Property of A Day in the Life on the Farm