Serve this quick zucchini recipe with your favorite Mediterranean meal including chicken kabobs, Mediterranean grilled chicken, Greek Keftedes, or even Steamed Salmon
Humble, ubiquitously available zucchini are a staple of the Mediterranean diet. Lucky for us, they are nutrient-rich with loads of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. And did you know, zucchini slows down aging?! Zucchini is rich in antioxidants and anti-inflammatory phytonutrients, which help rid the body of free radicals and excess inflammation that causes aging! Sign me up for more zucchini!
Zucchini Recipes I love
The exciting thing for me is that zucchini, like yellow squash, are so tasty and versatile. As a hearty main dish, I love to make this zucchini casserole or mom’s stuffed zucchini. But on busy summer nights, I’ll throw together some zucchini boats, grilled zucchini salad, or quick sides like 10-minute grilled zucchini spears or today’s sauteed zucchini with balsamic reduction. The perfect last-minute addition to any meal!
More about this Easy Zucchini Recipe
This is an embarrassingly easy zucchini recipe. Zucchini rounds, sauteed in extra virgin olive oil with a little salt, pepper and sweet paprika. I like to make sure the zucchini get nice softer and gain some good color on both sides. Then, we finish things up with a generous drizzle of homemade balsamic glaze–this adds great flavor and brings out the natural sweetness of summer zucchini. For a simple garnish, a sprinkle of black sesame seeds (or toasted sesame seeds) and dried mint or parsley. That’s all there is to it! As this recipe really highlights zucchini as the star, it’s important to start with good zucchini. I don’t grow my own zucchini at this point, sadly, but I have learned a few tips for how to pick the best zucchini tips for how to pick the best zucchini.
How to Pick the best Zucchini
Growing up, my dad often took me to our local farmer’s market, and during our shopping excursions, he made sure to teach me how to pick the best produce. When it comes to zucchini, I learned three things:
- Look for smaller to medium sized zucchini. Larger zucchini can be more pulpy with too many large seeds. They can also be too watery and lack flavor. can be too watery and flavorless with larger seeds.
- More flavor comes from more color. Zucchini come in all sorts of colors–dark green, light green, or yellow. But the more vibrant the color, the tastier your zucchini.
- And I recently learned to look for zucchini that have a big chunk of the stem left. This is especially helpful if you’re not planning to use the zucchini right away, they will last longer if they have a bit of the stem on. To store fresh zucchini, it’s a good idea to wrap them in paper back and refrigerate in your vegetable drawer (they’ll last for up to 1 week)
Here’s How to Make this Easy Zucchini Recipe
Make the balsamic glaze. Add balsamic vinegar and brown sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and let simmer for 20 minutes. You’ll need to let the balsamic glaze cool, it will thicken some more. Shortcut TIP: you can totally use store-bought balsamic glaze and save the time here.
In a large skillet, heat 2tbsp extra virgin olive oil until shimmering but not smoking. Add zucchini and season with salt, pepper and sweet paprika. Saute for about 7 to 10 minutes, tossing occasionally, till zucchini soften and gain some good color on both sides.
Transfer sauteed zucchini to a serving platter and hit’em up with a generous drizzle of balsamic glaze. Sprinkle black sesame seeds (or toasted sesame seeds) and dried mint or parsley. Serve warm or at room temperature.
More Recipes to Try:
Greek Green Beans: Fasolakia Easy Caprese Chicken One Pan Mediterranean Baked Halibut and Veggies Baked Slamon with Cilantro Sauce
NEVER MISS A RECIPE! JOIN MY FREE E-MAIL LIST HERE TO RECEIVE NEW RECIPES, WEEKLY MEDITERRANEAN DINNER PLANS, AND MY FREE E-COOKBOOK WITH 15 HEALTHY RECIPES TO TRY!
SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE.
*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and new media for readers’ benefit. 4.8 from 21 reviews
1 cup balsamic vinegar 2 tbsp brown sugar
For Zucchini
2 tbsp olive oil, more if needed 3 medium zucchini, sliced into 1/4“-thick rounds Kosher salt pepper 1/2 to 3/4 tsp sweet paprika Black sesame seeds or toasted sesame seeds, optional Dried mint or parsley flakes, a handful
