Brazilian recipe
Sweet and Sour Pan-Seared Zucchini (Abobrinha agridoce de frigideira)
A practical and flavorful dish, this sweet and sour zucchini prepared in a skillet offers a perfect balance between fresh herbs and a subtle honey-infused 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
Find fresh zucchini, herbs, and pantry staples like honey, vinegar, and olive oil at local supermarkets or municipal produce markets.
Preparation method
- Wash and dry the zucchinis thoroughly.
- Clean and dry the mint and parsley leaves.
- Trim the ends of the zucchinis and cut them in half diagonally.
- Cut each piece in half lengthwise.
- Score the flesh of each slice with the tip of a knife to create 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 sear for approximately 5 minutes.
- Turn the slices over using tongs.
- Season with salt and pepper to taste and cook for another 1 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.
- Cook for another 1 minute to allow the flavors to incorporate.
- Finish with the chopped fresh herbs and serve immediately.
Observations
This recipe is an excellent choice as a side dish for meats or as a light appetizer. The quick cooking method ensures the zucchini retains its ideal texture while absorbing the tangy and sweet notes of the sauce.
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