easy zucchini recipe

This easy zucchini recipe is the perfect last-minute side for just about any meal! Zucchini rounds sauteed in good extra virgin olive oil and finished with homemade balsamic glaze, sesame seeds and a sprinkle of dried mint or parsley. Be sure to check out the recipe notes and tips. 

Easy Skillet Zucchini Recipe with Balsamic Reduction

balsamic vinegar

brown sugar

tbsp olive oil, more if needed

zucchini,

Kosher salt

pepper

sweet paprika

Black sesame seeds or toasted sesame seeds, optional

mint

Make the balsamic glaze or reduction. In a saucepan, heat the balsamic vinegar and brown sugar. Bring to a boil over medium-high heat, then reduce heat to medium-low and let simmer for 20 minutes or so. Remove from heat and let cool for 10 minutes; the balsamic glaze will continue to thicken as it cools (see shortcut option in notes)

Meanwhile, in a large pan or skillet, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add zucchini rounds and season with salt, pepper and paprika. Saute over medium-high heat, tossing occasionally until zucchini rounds soften and gain some color on both sides (about 7 to 10 minutes)

Using a slotted spoon, transfer sauteed zucchini to a serving platter. Drizzle with the prepared balsamic glaze. Sprinkle sesame seeds and dried mint flakes on top. Enjoy warm or at room temperature.

Zucchini is one of my favorite summer veggies and this is my new favorite zucchini recipe!

Yumm the balsamic glaze looks killer! I have zucchini in the fridge and I'm totally going to make this tomorrow!

The pictures are fantastic!  The Zucchini look super delicious!

This is the yummiest dish! Such good flavor and a total hit! Thanks for sharing!

Always on the hunt for new ways to make zucchini and this balsamic glaze is incredible!

Just in time for the zucchini season. This recipe is SO creative and delicious that I am putting it in our weekly rotation. Thanks for sharing.

Sauteed zucchini in the summer is my FAVORITE! The balsamic glaze takes it to the next level! Yum!

This zucchini is amazing! So much flavor!

This will make an excellent side with the grilled chicken I am marinating for dinner tonight! Looks delicious!

Bookmarking this for when my zucchini starts coming in from the garden! Looks delicious!

Sorry but this didn't work out. My family and I didn't like it. Maybe because of the mint?  It tasted sweet and then the mint gave it a weird after flavor. I used the correct amount of brown sugar though.

This is delicious! I used zucchini from my garden and made the balsamic glaze. I like this glaze better than the store-bought and it’s only two ingredients. This will definitely be part of our summer menus.

Tasty, I didn’t add the dried mint or parsley at the end. I also had smoked paprika so used that and really liked the flavor. If I make it again I would definitely cut the original vinegar/sugar amount at least by half, or reduce it a lot longer. It did reduce somewhat but I ended up with a lot on the bottom of the serving dish. I’ll save it and hopefully find something else to use it with because I don’t want to waste it!

Zucchini alla Scapece

zucchini

garlic

mint leaves

tsp red chili flakes

red/white wine vinegar (130 ml)

extra virgin olive oil (230 ml)

Rinse the Zucchini

Rinse the zucchini under cold water. Pat dry, trim top and bottom. Slice on an angle and make 1/8 inch rounds.

Preparing the Zucchini

Lay on a cookie sheet covered with parchment paper. Lightly sprinkle salt on all the zucchini rounds. Place in the sun for a few hours. Rounds will release water and will dehydrate.

Step to layout for frying

In a large frying pan being oiled to 350°F, (180°C) fry the zucchini until golden.  Drain on a paper towel.

Serving Zucchini

In a serving fish lay the first layer of fried zucchini. Add sliced garlic, mint, red chili flakes, some vinegar, and oil. Continue until all zucchini are used.

Flavorful recipe

Let it rest for at least 2 hours before serving so that the flavors come together.

https://www.youtube.com/watch?v=f5_DbnZuf3k

Great recipe for a side dish with Zucchini alla Scapece. This is my hometown's common side dish for any occasion during the summer months. It is also very common in the entire Naples region.

Ingredients:
3 large zucchini 
3 to 5 cloves of garlic 
Fresh mint leaves 
1/2 tsp red chili flakes 
1/4 cup red/white wine vinegar (130 ml)
1/4 cup extra virgin olive oil (230 ml)
2 cups oil for frying vegetable/sunflower/canola/olive oil (480 ml)

Directions:
Step#1- Rinse the zucchini under cold water. Pat dry, trim top and bottom. Slice on an angle and make 1/8 inch rounds. 
Step#2- Lay on a cookie sheet covered with parchment paper. Lightly sprinkle salt on all the zucchini rounds. Place in the sun for a few hours. Rounds will release water and will dehydrate. 
Step#3- In a large frying pan being oiled to 350°F, (180°C) fry the zucchini until golden.  Drain on a paper towel. 
Step#4- In a serving fish lay the first layer of fried zucchini. Add sliced garlic, mint, red chili flakes, some vinegar, and oil. Continue until all zucchini are used. 
Step#5- Let it rest for at least 2 hours before serving so that the flavors come together. 

Even better the next day! 

To print the recipe: https://alessandrasfoodislove.com/zucchini-alla-scapece/

Buon appetito

Zucchini alla Scapece -Have you eaten this recipe? Popular Neapolitan VEGAN side dish.

Baked Zucchini Casserole With Cheese, with carrots, zucchini, and a cheesy sour cream herb sauce - is so dang good! Super easy to make and bake. This is an easy recipe that everyone will enjoy. Perfect for a weeknight dinner or a holiday meal.

Baked Zucchini Casserole (Keto)

butter

zucchini (sliced (about 4 to 5 cups))

carrots ((thinly sliced))

onion ((chopped))

garlic ((minced))

sour cream

cheddar cheese ((grated))

salt

Italian seasoning

pork panko

Preheat oven to 350 degrees F. In a large skillet, melt butter. Saute onions and carrots until almost tender. Add zucchini and garlic to pan with onions and carrots. Saute until all vegetables are tender. Remove from heat and mix in sour cream, cheese, salt, pepper, and Italian seasoning.

Spray a 1.5- quart baking dish with nonstick spray. Spoon vegetables into casserole dish. Sprinkle pork panko over top of mixture. Bake uncovered for 20 to 25 minutes until cheese is melted and topping is a golden brown.

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The most viewed easy zucchini recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine