SAUTEED ZUCCHINI WITH BALSAMIC GLAZE

SAUTEED ZUCCHINI WITH BALSAMIC GLAZE image

Categories Vegetable Side Sauté Vegetarian Quick & Easy Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 13

Ingredients

For the zucchini:
1/2 cup balsamic vinegar
6 large zucchini or other summer squash, about 2 1/2 to 3 pounds
2 tablespoons olive oil
2 tablespoon of toasted fennel spice mixture (recipe follows)
salt to taste
For the fennel spice mixture:
1/4 cup fennel seeds
1/4 cup anise seeds
2 tablespoons coriander seeds
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 teaspoon whole allspice berries

Steps:

For the zucchini: Place the balsamic vinegar in a small saucepan and bring to a light boil over medium high heat. Reduce the vinegar to 1/4 cup and set aside. Meanwhile, trim each end of the zucchini and then cut into quarters lengthwise; cut the quarters into one inch chunks. Heat the olive oil over medium high heat in a large saute pan. Add the zucchini and fennel spice mixture and stir to coat. Let the zucchini cook undisturbed for about 4 minutes, until lightly browned on the bottom. Stir and cook for 4 minutes more until the zucchini is tender on the outside. Test with a sharp knife to ensure that the zuchini is still firm on the inside though. If the zuchini becomes mushy, you've taken it too far. Season with salt to taste then pour in the reduced balsamic vinegar to deglaze the pan. Stir to combine and cook until the vinegar is further reduced and thickened, about 3 minutes. Serve immediately or at room temperature. For the toasted spice rub of fennel, coriander, and pepper: Place all the spices into a heavy bottomed frying pan over medium heat. Swirl the pan occasionally watching the spices constantly so they do not burn. When the mixture smells strong and fragrant--within 3 to 5 minutes--the spices are fully toasted. Transfer to a plate or shallow bowl immediately and let cool to room temperature. Once cool, grind coarsely using a mortar and pestle or a coffee grinder reserved for grinding spices. Store in a container in a cool dry place and use up within six months.