Brazilian recipe
Pan-Fried Sweet and Sour Zucchini
A quick and tasty side dish, this pan-fried sweet and sour zucchini balances fresh herbs with a subtle sticky glaze. It’s perfect for a weeknight dinner.
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Ingredients
2 zucchinis
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs fresh mint
5 sprigs fresh parsley
Salt to taste
Freshly cracked black pepper to taste
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs fresh mint
5 sprigs fresh parsley
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find all these ingredients at any major Australian supermarket like Woolworths or Coles. Zucchinis, fresh mint, and parsley are staples in the fresh produce section. For the best result, look for firm, bright green zucchinis. Apple cider vinegar can be found in the vinegar and dressings aisle. If you prefer a local market experience, visit your nearest weekend farmers' market for the freshest seasonal herbs and zucchinis.
Preparation method
- Wash and dry the zucchinis thoroughly
- Clean the mint and parsley leaves and pat them dry
- Trim the ends off the zucchinis and slice them in half diagonally
- Cut each piece in half again lengthways
- Use the tip of a small knife to score the flesh of each piece in a cross-hatch pattern
- In a small bowl, whisk together the honey and apple cider vinegar with a pinch of salt
- Heat a large non-stick frypan over medium heat
- Add the olive oil and place the zucchini slices cut-side down
- Let them brown for about 5 minutes until golden
- Turn the slices over using a pair of kitchen tongs
- Season with salt and pepper to taste and cook for another minute
- Turn the heat down to low and put a lid on the pan
- Cook for 4 minutes until the zucchini is tender but still firm
- Pour the honey and vinegar mixture over the zucchini
- Cook for a final minute to let the flavours glaze the zucchini
- Finish with the fresh chopped herbs and serve immediately
Observations
This recipe is a versatile go-to, whether you need a quick side for grilled meats or a light, sophisticated antipasto. The pan-frying technique ensures the zucchini keeps a lovely bite without getting mushy.
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