Brazilian recipe
Sweet and Sour Zucchini Skillet
A practical and flavorful option, this skillet-cooked sweet and sour zucchini offers 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
Find zucchinis, olive oil, honey, apple cider vinegar, fresh mint, fresh parsley, salt, and pepper at your local grocery store or farmer's market.
Preparation method
- Wash and dry the zucchinis well
- Wash and dry the mint and parsley leaves
- Trim the ends of the zucchinis and cut them in half diagonally
- Cut each 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 lightly tender
- Pour the vinegar and honey mixture over the zucchinis
- Let it cook for another 1 minute to allow the flavors to meld
- Garnish with fresh chopped herbs and serve immediately
Observations
This recipe is ideal to serve with meat or as a light appetizer. The quick preparation maintains the zucchini's ideal texture.
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