Brazilian recipe
Skillet Sweet and Sour Zucchini
A practical and flavorful choice, this sweet and sour skillet zucchini offers the perfect balance between fresh herbs and a delicate honey glaze.
0.0 / 5 by 0 Reviews
Ingredients
2 Italian zucchinis
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs of fresh mint
5 sprigs of 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 of fresh mint
5 sprigs of fresh parsley
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh zucchini, herbs, and pantry staples like olive oil, honey, and apple cider vinegar at any local produce market or standard grocery store.
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
- Use the tip of a knife to make shallow cuts on the flesh of each slice to create a cross-hatched pattern
- In a small bowl, whisk together the honey and 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 in the pan with the cut side facing down
- Let them brown for approximately 5 minutes
- Flip the slices 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
- Cook for 1 more minute so the flavors meld together
- Finish by topping with the chopped fresh herbs and serve immediately
Observations
This recipe is ideal for pairing with meats or serving as a light appetizer. The quick cooking method preserves the perfect texture of the zucchini.
Ratings and comments