התמונה להמחשה בלבדCourgette with Balsamic Reduction
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. These sautéed zucchinis are elevated by a luscious balsamic reduction, enveloping each piece in a rich and harmoniously balanced depth of flavour. The marriage of caramelised sweetness, fresh garden herbs, and the vibrant vegetable creates an elegant Mediterranean starter or side dish.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Make the balsamic dressing by heating balsamic vinegar and brown sugar in a saucepan.
- 2Bring to a boil over medium-high heat, then reduce to medium-low heat and cook for about 20 minutes.
- 3Remove from heat and let cool for 10 minutes; The sauce will thicken as it cools.
- 4
Nutrition
- Calories
- 50
- Protein
- 1.5g
- Carbs
- 6.2g
Chef tips
Consider adding grated Parmesan for a richer taste. For a spicy variation, include a pinch of crushed chilli flakes.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. These sautéed zucchinis are elevated by a luscious balsamic reduction, enveloping each piece in a rich and harmoniously balanced depth of flavour. The marriage of caramelised sweetness, fresh garden herbs, and the vibrant vegetable creates an elegant Mediterranean starter or side dish.