The Tastiest Balsamic Zucchini Sauté Recipe
Even if you made a meal out of eating zucchini alone, even raw, the health benefits would be worth it. Zucchini is known to improve energy, aid in thyroid functionality, eye health, lower your blood sugar, lowers cholesterol, stops inflammation, it has seriously even been said to slow down the aging process! The list goes on, and so could we. Our vegetarian balsamic zucchini recipe takes zucchini to a tastier level while maintaining its healthiness. A great example of how one ingredient can take a dish from average to excellent! Balsamic vinegar not only heightens the sweetness of the zucchini, but the acidity adds a lovely counterpoint as well. For a bit of textural contrast, try a handful of toasted pine nuts, shaved almonds, or walnuts as a lower priced alternative.
Nutrition: 80 calories, 4 g fat (0.5 g saturated), 190 mg sodium
1 Tbsp olive oil
2 lbs zucchini, sliced into 1⁄4″ coins
2 cloves garlic, minced
2 Tbsp balsamic vinegar
Salt and black pepper to taste Fresh mint, chopped (optional)
How to Make It
- Heat the oil in a large sauté pan over medium heat.
- Add the zucchini and garlic and sauté until the zucchini is tender and lightly browned, about 7 to 10 minutes.
- Add the balsamic and cook until the liquid has thickened and clings to the zucchini, about
3 to 4 minutes.
- Season with salt and pepper, and stir in the mint, if using.
Eat This Tip
While balsamic zucchini works great on its own or as a guest star in a larger meal, it also works great as the main event in a dinner or lunch salad. Add a few ingredients and some garnishes and this will transform into a feast in and of itself. Keep it vegetarian or add meat for a protein boost. Here are a few suggestions to get you started:
- Tossed in arugula and shaved parmesan or pecorino cheese
- As a tasty and healthy garnish on top of a hearty steak
- As a great component to a pasta salad
- Add to a Caprese salad or sandwich for some extra nutrients and crunch
- In a mixed greens salad, add in tofu for protein
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!