Easy Skillet Zucchini Recipe with Balsamic Reduction
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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup balsamic vinegar
- 2 tbsp brown sugar
- 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
Instructions
- 1
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)
- 2
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)
- 3
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.