32 Reviews of Sauteed Zucchini

From: evelyn/athens

On Dec 10, 2007

I added the balsamic in the pan I was sauteeing my zucchini in and let it evaporate away - made the flavour more intense, I expect. We enjoyed this very much.

From: Lainey6605

On Mar 13, 2008

This turned out really well. I halved the recipe for lunch today and it was very quick and easy. The addition of the balsamic vinegar gives it a nice flavor. Thanks for sharing!

From: Karen67

On Dec 4, 2007

This is a nice easy recipe with intesting flavors. I did leave out the red pepper...I don't like spicy. I think next time I would add the balsamic vinegar step #2 rather than afterwards...it would add a lot more flavor that way. Even better, a little sugar or cornstarch would help carmelize the squash with the basalmic vinegar. I think it's a great start with some room for improvement, thus...a 3 star rating.

From: bluemoon downunder

On Jan 9, 2009

I omitted the red pepper, increased the garlic and added sage, rosemary and thyme which are some of my favourite herbs (personal taste preferences) but otherwise made this exactly to the recipe. Delicious! Thank you for sharing another super recipe, Boomette. made for Everyday is a Holiday.

From: KITTENCAL

On Feb 1, 2008

this was good I only used green zucchini as that is all I had handy, I also increased the chili flakes and the olice oil, I added in some freshly ground black pepper and some salt, thank for sharing Booms!

From: School Chef

On Jan 13, 2009

This was made for Pot luck tag 09. It was really good. I always make my zucchini like this but I never use balsamic vinegar, it was a nice flavor enhancer. Thanks for posting

From: Dawna E.

On Jul 21, 2009

It's good. Definitely worth making again.

From: Debbwl

On Jul 25, 2009

Nice! Add the vinegar to the pan as suggested by other reviewers. DH did not like the red pepper on the zucchini. The balsamic vinegar is a nice flavor change from how we normally eat our zucchini.

From: justcallmetoni

On Mar 1, 2008

A tasty way to prepare squash with ease. My zucchini were small compared to my medium squash so I used 1 1/2 of the green variety. I also reduced the oil to 2 teaspoons, enough to shave off a few calories but still have some crisping in with the vegetables. I really liked the way the pepper flakes and garlic accentuated the squash and the balsamic created a lovely sweet/tart layer of flavors which tied the dish together. Thanks Boomette.

From: Claudia Dawn

On Mar 2, 2008

We LOVED it! Quick, easy AND delicious. The balsamic vinegar gave it a unique flavor that I never would have thought of on my own. I will make this over and over again. Fantastic!