Balsamic Zucchini Sauté

Dark Balsamic Garlic Zucchini Sauté

Description

Golden-browned zucchini is sautéed in Garlic Infused Olive Oil, then finished off heat with 25 Star Dark Balsamic, freshly grated Parmesan, and bright herbs. Quick high-heat cooking keeps the zucchini tender without turning soft or watery, while the fresh balsamic finish brings savory-sweet depth to this easy vegetable side.

Ingredients

1½ pounds medium zucchini, about 3 medium
2 tablespoons Garlic Infused Olive Oil, divided as needed
½ teaspoon kosher salt, divided
¼ teaspoon freshly cracked black pepper
2 tablespoons 25 Star Dark Balsamic Vinegar, plus more to taste
⅓ cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh basil or flat-leaf parsley

Optional Finishes
Pinch of crushed red pepper flakes
Fresh lemon zest
Flaky sea salt

Instructions

• Trim the zucchini, halve lengthwise, and slice crosswise into approximately ½-inch-thick half-moons. Pat the pieces thoroughly dry with a clean kitchen towel or paper towels.

• Heat a large skillet, preferably cast iron or stainless steel, over medium-high heat until hot. Add 1 tablespoon Garlic Infused Olive Oil and swirl to coat the pan.

• Add half of the zucchini in a single uncrowded layer. Season lightly with some of the kosher salt and black pepper. Let cook undisturbed for about 2–3 minutes, until the first side is deeply golden.

• Turn the zucchini and cook for another 1–2 minutes, just until the second side develops color and the centers are tender but still hold their shape. Transfer the first batch to a large serving bowl.

• Add the remaining Garlic Infused Olive Oil as needed and repeat with the remaining zucchini, seasoning with the remaining salt and pepper. Avoid continually stirring the zucchini; sustained contact with the hot skillet is what creates the browned surface.

• As soon as the second batch is cooked, transfer it to the bowl with the first batch. Immediately drizzle the hot zucchini with 1½ tablespoons 25 Star Dark Balsamic and toss gently to coat.

• Taste. Add the remaining ½ tablespoon 25 Star Dark Balsamic if you want a more pronounced balsamic finish. Adjust salt and pepper only after tasting.

• Add most of the Parmigiano-Reggiano and fresh herbs and toss very gently. Transfer to a serving platter.

• Finish with the remaining Parmigiano-Reggiano and herbs. Add crushed red pepper flakes, a little fresh lemon zest, or flaky sea salt if desired. Serve immediately.

Chef's Tip

Zucchini browns best when the pan is hot, the pieces are dry, and they have enough room to make direct contact with the skillet. Cook in batches and resist the urge to keep stirring. Finish with 25 Star Dark Balsamic after the zucchini leaves the heat so the vegetable keeps its browned texture and the balsamic retains its fresh, complex character.

Flavor Variations

• Fig: Replace the 25 Star Dark Balsamic with Fig Dark Balsamic for a richer, fruit-forward finish. Pair with Parmesan and fresh basil, and taste before adding the full amount because the flavored balsamic brings additional sweetness.

• Pomegranate: Replace the 25 Star Dark Balsamic with Pomegranate Dark Balsamic for a brighter fruit character. Finish with parsley and a little lemon zest for added freshness.

• Rosemary: Replace the Garlic Infused Olive Oil with Rosemary Infused Olive Oil and finish with Parmesan and finely chopped fresh parsley for a more herb-forward version.

• Herbs de Provence: Replace the Garlic Infused Olive Oil with Herbs de Provence Infused Olive Oil and finish with Parmesan and fresh basil for a fragrant Mediterranean-style variation.

Pairings

Serve alongside grilled chicken, steak, pork tenderloin, salmon, shrimp, or roasted chicken. For a meatless meal, pair with pasta, creamy polenta, white beans, lentils, or warm crusty bread and a simple green salad.

Recipe Notes

Medium zucchini are preferable to very large zucchini for this quick sauté. Oversized zucchini tend to contain more water and larger seeds and are better suited to longer-cooked preparations.

Do not salt the sliced zucchini and let it sit before cooking. For this quick method, patting it dry and seasoning each batch as it enters the hot skillet keeps the preparation fast while still producing good browning.

Use a skillet large enough to give the zucchini room. With 1½ pounds of zucchini, two batches will usually brown better than trying to fit everything into one pan.

Add the 25 Star Dark Balsamic only after the zucchini comes off the heat. Start with 1½ tablespoons, taste, and add the final ½ tablespoon only if you want a stronger balsamic presence.

This dish is best served immediately. Zucchini continues releasing moisture as it sits, so its texture will gradually soften. Leftovers can be reheated briefly in a hot skillet but will not have quite the same freshly sautéed texture.

Bring This Recipe to Life

25 Star Dark Balsamic Vinegar

Garlic Infused Olive Oil

Fig Dark Balsamic

Pomegranate Dark Balsamic

Rosemary Infused Olive Oil

Herbs de Provence Infused Olive Oil