Brazilian recipe
Pan-seared sweet and sour zucchini (Abobrinha agridoce de frigideira)
A practical and tasty dish, this pan-seared sweet and sour zucchini perfectly balances fresh herbs with a subtle honey glaze.
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Ingredients
2 Italian zucchinis
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 mint sprigs
5 parsley sprigs
Salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 mint sprigs
5 parsley sprigs
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 grocery stores or neighborhood vegetable markets.
Preparation method
- Wash and dry the zucchinis well.
- 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 with the cut side facing down.
- Let them sear 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 for the flavors to meld.
- Finish with the chopped fresh herbs and serve immediately.
Observations
This recipe is perfect as a side dish for meats or served as a light antipasto. The quick cooking method ensures the zucchini maintains its ideal texture, tender yet firm.
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