Sauteed Balsamic Zucchini and Mushrooms
Step into a world of culinary delight with our Sauteed Balsamic Zucchini and Mushrooms, a symphony of flavors that transforms simple ingredients into a savory masterpiece. In this recipe, fresh zucchini and earthy mushrooms are expertly sautéed to perfection, their natural flavors enhanced by the sweet and tangy notes of balsamic glaze. This dish is a celebration of simplicity and sophistication, offering a quick and delightful way to elevate your everyday vegetables into a side dish that steals the spotlight. Get ready to savor the perfect balance of textures and tastes in each delectable bite, as we guide you through creating a dish that will leave your taste buds wanting more.
Servings: 4 people
Calories: 143kcal
Equipment
- Large Skillet
Ingredients
- 2 Zucchini (sliced) Medium
- 8 ounces Mushrooms cremini or button (halved or quartered)
- 2 Tbsp Olive Oil or Butter
- 3 Tbsp Balsamic Vinegar
- 1 Tsp Garlic (minced - 4 cloves)
- 1 Onion Medium - thinly sliced
- 1/2 Tsp salt (to taste)
- 1/4 Tsp Black Pepper freshly ground
- 1 Tsp Thyme leaves optional
- 1/4 Tsp Red Pepper Flakes optional
- 1/4 Cup Asiago cheese or Parmesan Cheese (grated)
- 1/2 Cup Chicken Broth
- 1 tbsp Parsley finely chopped, for garnish (optional)
Instructions
Preparation:
- Slice the zucchini into uniform rounds.
- Half or quarter the mushrooms
- Thinly slice the onion.
- Mince the garlic.
- Grate the Parmesan or Asiago cheese.
- Sauteing the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced zucchini to the skillet. Sauté until they are softened to your liking. Remove the zucchini from the pan and set aside.
- Add the mushrooms to the skillet and saute them until they release their moisture and begin to brown. Then add the onions and continue to saute for an additional 5 minutes.
- Adding Aromatics: Add minced garlic to the skillet. Continue sautéing until the garlic is fragrant about 1-2 minutes more.
- Balsamic Infusion: Pour in the balsamic vinegar, stirring to coat the vegetables evenly. Allow it to cook for an additional 2-3 minutes, allowing the flavors to meld.
- Chicken Broth Addition: Pour in the chicken broth and add back the zucchini to deglaze the pan, scraping up any flavorful bits from the bottom. Allow the mixture to simmer for another 2-3 minutes, letting the broth infuse into the vegetables.
- Seasoning: Season the dish with salt, black pepper, fresh thyme leaves, and red pepper flakes (if using). Adjust the seasoning according to taste.
- Finishing Touch: Sprinkle the freshly grated Parmesan or Asiago cheese over the sautéed vegetables. Stir to combine and let it melt into the mixture.
- Garnish and Serve: Garnish with fresh parsley if desired. Serve the sautéed balsamic zucchini and mushrooms warm as a flavorful side dish or a topping for pasta, rice, or grilled meats.
Nutrition
Calories: 143kcal | Carbohydrates: 10g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 415mg | Potassium: 524mg | Fiber: 2g | Sugar: 7g | Vitamin A: 392IU | Vitamin C: 23mg | Calcium: 108mg | Iron: 1mg