Tender, garden fresh zucchini, seasoned and sauteed in butter before being tossed in sweet and sour balsamic vinegar sauce.
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
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.
Yield: 4 servings
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
- 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.
- Add the brown sugar and vinegar to the skillet and bring to a boil, stirring and scraping until slightly reduced and thickened.
- Return the zucchini to the pan and toss until coated. Transfer to a serving bowl.
Nutrition Facts
Calories
73.66Fat (grams)
6Sat. Fat (grams)
3.71Carbs (grams)
4.71Fiber (grams)
0.84Net carbs
3.86Sugar (grams)
4Protein (grams)
0.99Sodium (milligrams)
52.96Cholesterol (grams)
15.27
So this is what I ended up making for lunch today and it was amazing. Thank you for sharing.
ReplyDeleteI am so glad you liked it Juli, thanks for letting me know.
DeleteLooks so easy and delicious dish, I am going to try this!
ReplyDeleteLet me know how you like it Sneha.
DeleteI luuurve the finish of balsamic on this zucchini!
ReplyDeleteSo good Karen
DeleteHi Wendy, I couldn’t sleep this morning. I knew I had 4 frozen pork chops and wanted to make polish style breaded pork chops like my babcia. I came across your website and boy am I glad I did! Going to give your recipe a try tomorrow.
ReplyDeleteI am so happy Susan. Please let me know how they turn out.
DeleteThe sweet and sour balsamic vinegar sauce sounds amazing and we loved it! Thanks for sharing a great recipe!
ReplyDeleteI'm glad you liked it Radha.
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