A super easy and tasty low carb side dish ready in 10 minutes! Keep this one in your back pocket.
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Balsamic Glazed Zucchini & Tomatoes
There’s not much to this recipe, and that’s what’s great about it! Only three ingredients produces a tangy and savory side dish that’s healthy and leaves you wanting more.
My favorite way to eat this side dish is with chicken, a sweet butter sauce to go over the chicken, and a few olive oil roasted potatoes. Talk about FLAVOR!
Can I use any kind of tomato?
No – large tomatoes (any tomato that can be sliced) have too much water and are slightly different in taste, so it’s best not to use these…but it doesn’t break any rules if that’s all you have.
Cherry tomatoes, also known as roma tomatoes, are perfectly firm with very little water and are somewhat sweet. They hold up well in sauteing.
Can I swap the tomato for something else?
Sure – but then it wouldn’t be balsamic glazed zucchini and tomatoes 🙂
If you want to swap out the tomatoes, think of something you like that pairs well with balsamic vinegar.
– (sweet) bell peppers
– yellow onions
– brussel sprouts
The carrots, yellow onions, and/or red, yellow or orange bell peppers would be great swaps because they’re all slightly sweet like the tomatoes.
What can I use instead of zucchini?
Choose something savory that pairs well with balsamic to swap out the zucchini.
– green bell peppers
– white onions
– brussel sprouts
If you make ANY swaps, be mindful that it’ll change the carb count and cooking time.
What kind of balsamic vinegar should I use?
You can use any kind of balsamic vinegar that’s still a pure liquid. There are some balsamic vinegars that are glazes, so make sure the package doesn’t say glaze.
Yes; we are glazing the vegetables, but pre-packaged glazed balsamic vinegar is more concentrated than the pure liquid vinegar, which changes the taste, perhaps making it too tangy.
We also need the liquid vinegar to deglaze (lift) the dried bits of zucchini stuck to the pan.
– pairs well with chicken or fish
– add sauteed kale, farro and other veggies to make a warm salad
– top with feta cheese
– add a small side of golden potatoes roasted in olive oil
– great as reheated leftovers
Balsamic Zucchini and Tomatoes
- Measuring Spoons
- 1 large Zucchini (2 cups chopped)
- 1 cup Cherry Tomatoes (or Roma Tomatoes)
- 2 Tablespoons Balsamic Vinegar
- Heat a large non-stick skillet on medium low heat. If you don't have a non-stick skillet, add 2 teaspoons of oil to the skillet.
- Cut the zucchini in half lengthwise, then cut each half lengthwise. Cut each piece crosswise into ½-inch thick pieces.
- Carefully place the zucchini into the skillet so that the oil doesn't splatter. Arrange the pieces into one layer and let it cook and brown for 3 to 4 minutes without stirring.
- Meanwhile, cut the tomatoes in half lengthwise.
- Stir the zucchini and add in the tomatoes. Cook for 1 to 2 minutes.
- Carefully add in the balsamic vinegar and let it cook for 30 seconds to thicken to a glaze. Stir the vegetables to coat them in the glaze.
- Salt and pepper the vegetables if desired. Remove from the stove and serve.