Braised Zucchini with Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g zucchini, quartered and sliced
- 1 onion (s), finely diced
- 2 tablespoon balsamic vinegar, the best possible quality
- 1 tablespoon olive oil, cold pressed
- 1 dash wine, white, dry (e.g. Pinot Grigio)
- 1 teaspoon thyme, freshly plucked
- 3 cloves garlic
- Salt, to taste
- Cayenne pepper, to taste
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a pouring pan that is as black as possible. Fry the onions briefly, then fry the zucchini slices until crispy, turning them constantly. Season the zucchini slices and onion mixture with salt and cayenne pepper. Turn down the heat a little. Deglaze with balsamic vinegar and white wine. Keep heating until the sauce caramelizes. Add thyme and freshly squeezed garlic and season if necessary. Tastes good as an accompaniment to grilled fish, roasted poultry or simply as an appetizer with baguette to dip the sauce.
- A dry white wine (of course the one that`s in the sauce anyway). Good Appetite!
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