Brazilian recipe
Skillet Sweet and Sour Zucchini
A practical and tasty option, this sweet and sour zucchini made in a skillet brings a perfect balance between fresh herbs and a touch of sweetness from the glaze.
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Ingredients
2 Italian zucchini
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs mint
5 sprigs parsley
Salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs mint
5 sprigs parsley
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh zucchini and herbs in the produce section of any local supermarket or farmers' market. Pantry staples like honey, vinegar, and olive oil are available in the baking or condiment aisles of standard grocery stores.
Preparation method
- Wash and dry the zucchini thoroughly
- Clean and dry the mint and parsley leaves
- Trim the ends of the zucchini and cut them in half diagonally
- Cut each piece in half lengthwise
- Make shallow cuts into the flesh of each slice with the tip of a knife to create a cross-hatched pattern
- In a small bowl, whisk 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 in the pan 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 zucchini is slightly tender
- Pour the honey and vinegar mixture over the zucchini
- Let it cook for another minute so the flavors can incorporate
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe is ideal for serving alongside meats or as a light appetizer. The quick cooking method ensures the zucchini maintains its ideal texture.
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