Glazed Zucchini Recipes

BALSAMIC-GLAZED ZUCCHINI

Steps:

• In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from pan. , Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.

GLAZED ZUCCHINI

Steps:

• Place all squash into a medium sized pot with water and vinegar, over medium high heat. Bring just to a boil; cover, and reduce heat to medium. Cook 10 minutes.
• Uncover; add oregano and raise heat to medium high. Allow water to boil away, and the vinegar to reduce to a glaze for the squash, app. 5-7 minutes. When glazed to a rich brown color, add the butter.
• Turn squash to coat with butter; season with salt and pepper. Serve.

ZUCCHINI WITH HONEY SOY GLAZE

Steps:

• Preparing Ingredients. Cut the top and bottom of the zucchini Slice the zucchini lengthways into 2 halves Score zucchini with a crisscross pattern (Use a small knife) Season very lightly on scored side with salt and pepper and set aside.
• Mixing Soy Garlic Glaze Mixture. Combine all ingredients needed (soy sauce, brown sugar, honey, water, garlic, chilli, salt and pepper) for the Soy Garlic Glaze Mixture into a bowl, set aside.
• Cooking the zucchini . Grease a pan with veg oil, put on medium to high heat. Pan Fry zucchini scored side down until brown Flip it to cook it for 5 mins. Pour in Garlic Soy mixture and cook until the zucchinis are soft. Remove glazed zucchini from the pan and reduce the sauce further into a glaze or 10mins on medium heat.

GLAZED LEMON ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix flour, baking powder, and salt together in a medium bowl and set aside.
• Beat eggs in a large bowl. Add sugar and oil until well blended. Add buttermilk, lemon juice, and lemon zest and blend together. Fold in zucchini until it is mixed well. Add flour mixture and blend together until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes.
• While loaf is still warm, combine powdered sugar, lemon juice, and milk in a bowl for glaze and spoon over bread. Let glaze set up before cutting and serving.

GLAZED FRUIT - ZUCCHINI

Steps:

• Day 1:Pare, remove seeds and cube in 1/4" cubes to fill an ice cream pail.
• Cover with 1 cup of vinigar mixed with 1 cup of water.
• stir.
• soak overnight.
• ---stir.
• DAY 2 morning:Drain, rinse well,drain again.
• Squeese between tea towels.
• For every cup of Zucchini add 3/4 cup sugar.
• Mix well.
• Leave until it gets moist.
• Cook in a large flat pan (a roaster works well).
• Stir continuously and boil 15 minutes uncovered.
• THAT NIGHT: bring to a boil and cook uncovered for 10 minutes.
• DAY 3:Boil 10 minutes.
• divide into three portions.
• Sprinkle each portion with a package of unsweetened kool-aid in a variety of colours (red, green, yellow).
• cool separately.
• Let stand for several hours.
• Mix together and freeze in plastic containers.
• Prep time does not include standing time.
• Times and yield are appoximate.

GLAZED ZUCCHINI AND CARROTS

Steps:

• Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
• Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.