Brazilian recipe
Sweet-and-Sour Skillet Zucchini (Abobrinha agridoce)
Skillet zucchini gets a bright sweet-and-sour finish with honey, apple cider vinegar and fresh herbs for an easy side dish.
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Ingredients
2 Italian zucchinis
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
Zucchini, mint, parsley and honey are available in Canadian grocery stores and farmers' markets; apple cider vinegar, olive oil, salt and pepper are in the pantry aisle.
Preparation method
- Wash well and dry the zucchinis
- Wash and dry the mint and parsley leaves
- Trim the ends of the zucchinis and cut them in half on the diagonal
- Cut each piece in half lengthwise
- Score the flesh of each slice lightly with the tip of a knife, making 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 skillet over medium heat
- Add the olive oil and place the zucchinis cut side down
- Let them brown for about 5 minutes
- Turn the slices with 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 zucchinis
- Cook for 1 more minute so the flavours come together
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe is ideal beside meats or served as a light antipasto. The quick cooking keeps the zucchini at just the right texture.
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