Brazilian recipe
Pan-Seared Sweet and Sour Zucchini
A light and flavourful dish, this sweet and sour zucchini cooked in a frying pan strikes the perfect balance between fresh herbs and a subtle, honey-kissed glaze.
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Ingredients
2 zucchinis
1 tbsp olive oil
1 tbsp honey
2 tbsp apple cider vinegar
3 sprigs mint
5 sprigs parsley
Salt to taste
Freshly cracked black pepper to taste
1 tbsp olive oil
1 tbsp honey
2 tbsp apple cider vinegar
3 sprigs mint
5 sprigs parsley
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find zucchini, fresh herbs, honey, and apple cider vinegar at any local supermarket or street market. Zucchini is usually found in the vegetable produce section. Fresh mint and parsley are readily available in the herb section or at stalls in local markets. For apple cider vinegar and high-quality honey, check the condiment aisle or the health food section of your local grocery store.
Preparation method
- Wash and dry the zucchinis well
- Clean and dry the mint and parsley sprigs
- Trim the ends of the zucchinis and cut them in half diagonally
- Slice each piece in half lengthwise
- Score the flesh of each slice lightly with the tip of a knife to create a crosshatch pattern
- In a small bowl, mix the honey and apple cider vinegar together and stir in a pinch of salt
- Heat a large non-stick frying pan over medium heat
- Add the olive oil and lay the zucchini slices face down in the pan
- Let them brown nicely for about 5 minutes
- Turn the slices over using a pair of kitchen tongs
- Season with salt and pepper to your liking and cook for another minute
- Lower the heat and cover the pan with a lid
- Cook for 4 minutes until the zucchinis are just tender
- Pour the honey and vinegar mixture over the zucchinis
- Let everything simmer for 1 more minute so the flavours really soak in
- Finish by scattering the chopped fresh herbs over the top and serve straight away
Observations
This recipe is a proper choice to serve as a side for grilled meats or even as a light appetiser. The quick cooking method keeps the zucchini with just the right texture.
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