Brazilian recipe
Sweet and Sour Pan-Seared Zucchini (Abobrinha agridoce de frigideira)
A practical and tasty option, this sweet and sour zucchini prepared in a skillet offers a perfect balance between fresh herbs and the honey glaze.
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Ingredients
2 Italian zucchini
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs mint
5 sprigs parsley
Salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs mint
5 sprigs parsley
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Fresh produce and herbs can be found at local farmers' markets or supermarkets. For substitutions, white wine vinegar can replace apple cider vinegar, and agave nectar can be used instead of honey if necessary.
Preparation method
- Wash and dry the zucchini well
- Clean and dry the mint and parsley leaves
- Trim the ends of the zucchini and cut them in half diagonally
- Cut each piece in half lengthwise
- Make shallow cuts in the flesh of each slice with the tip of a knife to create a cross-hatched pattern
- Whisk the honey and apple cider vinegar together in a small bowl and add a pinch of salt
- Heat a large non-stick skillet over medium heat
- Add the olive oil and place the zucchini slices face down in the pan
- Let them brown for approximately 5 minutes
- Turn the slices over using kitchen 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 zucchini is slightly tender
- Pour the vinegar and honey mixture over the zucchini
- Let it cook for another 1 minute so the flavors meld together
- Finish 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 ensures the zucchini retains its perfect texture and firmness.
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