Easy Skillet Zucchini Recipe with Balsamic Reduction

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 172
• Total Fat: 11.5 g
• Saturated Fat: 1.6 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 16.3 mg
• Total Carbohydrate: 13.9 g
• Dietary Fiber: 1.2 g
• Total Sugars: 10.1 g
• Protein: 2.2 g