Brazilian recipe
Skillet Sweet and Sour Zucchini
A practical and flavorful choice, this sweet and sour zucchini made in a skillet brings a perfect balance between fresh herbs and the sweet touch of a glaze.
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Ingredients
2 Italian zucchinis
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs of mint
5 sprigs of parsley
Salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs of mint
5 sprigs of parsley
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh zucchinis, herbs, and pantry staples like honey, apple cider vinegar, and olive oil at local grocery stores, farmers' markets, or organic produce markets.
Preparation method
- Wash and dry the zucchinis well
- Clean and dry the mint and parsley leaves
- Remove the ends of the zucchinis and cut them in half diagonally
- Cut each piece in half lengthwise
- Make shallow cuts in the flesh of each slice with the tip of a knife to create a crosshatch pattern
- Mix the honey and apple cider vinegar in a small bowl and add a pinch of salt
- Heat a large non-stick skillet over medium heat
- Add the olive oil and place the zucchinis with the cut side facing down
- Let them brown for approximately 5 minutes
- Turn the slices over 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 honey and vinegar mixture over the zucchinis
- Let it cook for 1 more minute so the flavors meld together
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe is perfect for serving alongside meats or as a light appetizer. The quick preparation keeps the zucchini perfectly tender-crisp.
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