Brazilian recipe
Sweet and Sour Zucchini Skillet
A practical and flavorful option, this sweet and sour skillet zucchini brings a perfect balance between the freshness of herbs and the sweet touch of the sauce.
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Ingredients
2 Italian zucchinis
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs fresh mint
5 sprigs fresh parsley
Salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs fresh mint
5 sprigs fresh parsley
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find zucchini, olive oil, honey, apple cider vinegar, fresh mint, fresh parsley, salt, and pepper at most grocery stores.
Preparation method
- Wash the zucchinis well and pat them dry
- Wash and dry the mint and parsley leaves
- Trim the ends off the zucchinis and cut them in half diagonally
- Cut each piece in half lengthwise
- Make shallow cuts on 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 skillet over medium heat
- Add the olive oil and place the zucchinis cut-side down
- Let them brown for approximately 5 minutes
- Flip the slices 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 vinegar and honey mixture over the zucchinis
- Let it cook for another 1 minute to allow the flavors to meld
- Finish with chopped fresh herbs and serve immediately
Observations
This recipe is ideal for serving with meats or as a light appetizer. The quick preparation maintains the zucchini's ideal texture.
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