Mediterranean zucchini ribbon sauté with balsamic reduction

By Alexandra V. Jones
October 3, 2013
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Author Notes: Usually the simple things in life are the best, I truly feel that way. Today’s recipe is just that SIMPLE, basically its quick sautéed veggies with a bit of salt and fresh cracked pepper with a drizzle of balsamic reduction. This is great for those garden veggies you are getting late into the season, and it is sexy enough to impress your friends, and might even get those veggie haters to rethink their ways! This side dish takes about 20 minutes to prepare with prep and everything! Serve it over cous cous or with your favorite protein. My kids love these, and they easily fit into a healthy diet.Alexandra V. Jones

Serves: 4-6

  • 1 medium zucchini, sliced into ribbons lengthwise using a veggie peeler.
  • 1 Shallot, sliced
  • 1 orange or red bell pepper, sliced lenghtwise
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • pinch red pepper flakes
  • to taste salt and fresh cracked pepper
  • 1/2 cup balsamic vinegar
  1. Place vinegar in a small sauce pan, heat over medium high until it is syrupy about 15 minutes, make sure and check often for consistency. On a side rant, you DO NOT need to add extra sugar, doing so just makes vinegar simple syrup, why add the calories when balsamic is naturally sweet? You do not need to use a fancy bottle for this either, use your cheaper stuff, if you have a $30 bottle use that without reducing.
  2. In a sauté pan, over medium high heat add oil, when shimmering, add onion and chili flakes, cook 2 minutes, add garlic, cook 2 minutes, add peppers, toss, add zucchini, cook an additional two minutes. Place on a plate and add a lil salt and some fresh cracked pepper, drizzle with balsamic reduction.

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