Brazilian recipe
Sweet and Sour Skillet Zucchini (Abobrinha agridoce de frigideira)
Quick skillet zucchini with honey, apple cider vinegar, mint and parsley, bringing a fresh sweet-sour edge to a simple side dish.
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Ingredients
2 Italian zucchini
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 mint sprigs
5 parsley sprigs
Salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 mint sprigs
5 parsley sprigs
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Zucchini, mint, parsley, honey and apple cider vinegar are available in supermarkets and produce stalls in Barbados. Look in the fresh vegetable section for firm Italian zucchini and the condiments aisle for vinegar.
Preparation method
- Wash and dry the zucchini well
- Wash and dry the mint and parsley leaves
- Trim the ends from the zucchini and cut them in half on the diagonal
- Cut each piece in half lengthways
- Make shallow cuts in the flesh of each slice with the tip of a knife, creating a crosshatch pattern
- In a small bowl, mix the honey with the apple cider vinegar and add a pinch of salt
- Heat a large non-stick frying pan over medium heat
- Add the olive oil and place the zucchini cut side down
- Let them brown for about 5 minutes
- Turn the slices using tongs
- Season with salt and pepper to taste and cook for 1 more minute
- Lower the heat and cover the frying pan
- Cook for 4 minutes until the zucchini is slightly tender
- Pour the vinegar and honey mixture over the zucchini
- Leave to cook for 1 more minute so the flavours come together
- Finish with the chopped fresh herbs and serve straight away
Observations
This recipe is ideal alongside meats or served as a light antipasto. The quick cooking keeps the zucchini at just the right texture.
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