Pear Apple and Wild Mushroom and Sage Zucchini and Caramelized Onions

by Georgia Gross November 01, 2021

Pear Apple and Wild Mushroom and Sage Zucchini and Caramelized Onions

This is an easy make-ahead vegetable side dish for your Fall table.  Prepare up to a day ahead and warm up in a 300 degree oven before serving.  Also delicious with a breadcrumb parmesan topping!  Any leftovers can make a fun crostini topping for quick appetizers.

Wild Mushroom and Sage Olive Oil

Pear Apple Aged Balsamic Vinegar

Ingredients

3 medium zucchini
2 medium yellow onions, thinly sliced
¾ cup Wild Mushroom and Sage Olive Oil (total)
salt & pepper to taste
1 Tbsp thyme leaves, chopped
1 Tbsp sage leaves, chopped
2-3 Tbsp Pear Apple Balsamic Vinegar

Preparation

  1. Slice ends off zucchini, cut in half and cut each half into several medium slices, about 6 per piece.
  2. In a large skillet heat 3 Tbsp Wild Mushroom and Sage Olive Oil and fry them until lightly golden and soft. Add more oil, a tablespoon at a time as needed while frying.
  3. Set the cooked zucchini aside, add the remaining oil and cook the sliced onions over medium heat, stirring occasionally to caramelize. You may add a teaspoon or two of water to loosen any sticking bits.
  4. Add 2 Tbsp Pear Apple Balsamic Vinegar to onions as they finish cooking and are golden brown all over.
  5. Combine zucchini and warm onions in a shallow oven-proof serving dish and sprinkle with herbs, salt and pepper, and remaining vinegar giving a final stir to combine the flavors; adjust seasoning as you like.


Optional Parmesan Breadcrumb Topping
Combine ½ cup plain breadcrumbs, ½ grated parmesan cheese, and 2 Tbsp Wild Mushroom and Sage Olive Oil. Sprinkle over warmed zucchini and onions and toast quickly under the broiler.




Georgia Gross
Georgia Gross

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