Brazilian recipe
Sweet and Sour Zucchini Skillet
A practical and flavorful option, this skillet sweet and sour zucchini brings a perfect balance between the freshness of herbs and the sweet touch of the sauce.
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Ingredients
2 Italian 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 ground 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 ground black pepper to taste
Where to find ingredients
Fresh produce like zucchini, mint, and parsley can be found at most grocery stores and local farmers' markets. Honey, olive oil, apple cider vinegar, salt, and pepper are common pantry staples available at any supermarket.
Method
- Wash the zucchinis well and pat them dry
- Wash and dry the mint and parsley leaves
- Trim the ends of the zucchinis and cut them in half diagonally
- Cut each half lengthwise
- Make shallow cuts on the pulp of each slice with the tip of a knife, creating a checkered pattern
- In a small bowl, mix the honey with the apple cider vinegar and add a pinch of salt
- Heat a large non-stick skillet over medium heat
- Add the olive oil and place the zucchini slices cut-side down
- Let them brown for approximately 5 minutes
- Flip the slices using tongs
- Season with salt and pepper to taste and cook for 1 more minute
- Reduce the heat and cover the skillet
- Cook for 4 minutes until the zucchinis are slightly tender
- Pour the vinegar and honey mixture over the zucchini slices
- Let it cook for 1 more minute for the flavors to meld
- Finish with the chopped fresh herbs and serve immediately
Notes
This recipe is ideal to accompany meats or serve as a light appetizer. The quick preparation maintains the ideal texture of the zucchini.
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