zucchinis in syrupy sauces

See also: zucchinis in pineapple habanero sauce.

a. zucchinis in onion confiture


I have duplicated this recipe here because I prepared it with zucchinis. The zucchinis are optional. Onions are the original base for this recipe. To avoid overcooking the zucchinis, wait to add them until the sauce has been almost completely reduced.  


This is what you need for 2-4 servings:

  • 2 large onions, chopped small
  • 1 tbsp. each butter and olive oil
  • 2 tbsp. sugar
  • 1 cup of sweet red wine


  • 2 tbsp. balsamic vinegar
    or lemon / lime juice
Pic1: onion confiture



Pic2: simmering down into syrup with zucchinis
Pic3: served with pork, zucchinis
  • Glaze the onions in the olive oil and butter.
  • Stir in the balsamic vinegar, sugar and wine.
  • Simmer down until the sauce starts thickening.
  • Reduce almost completely until all that is left is a thick syrupy sauce.
    Pic2 shows this with zucchinis stewing in the sauce.
  • Serve over meat or boiled potatoes, and/or with vegetables.

zucchinis with onion-BBQ syrup, with Rotisserie chicken


This recipe is very similar to the one above.

I cut the onion much coarser and added a splash of BBQ sauce towards the end to thicken the sauce quicker and to mask the wine flavor somewhat. Marielos doesn't care too much for wine in the food.


This is what you need for 4+ servings:

  • 1 large rotisserie chicken, fully cooked
  • 1 large yellow onion
  • 2 large zucchinis
  • 2 tbsp. sugar
  • olive oil
  • S&P
  • BBQ sauce of your preference
Pic4: zucchinis with onion-BBQ syrup, rotisserie chicken



Pic5: slice onion, zucchinis
Pic6: brown onions
Pic7: add zucchinis


Pic8: add red wine
Pic9: add BBQ sauce
Pic10: served