Brazilian recipe
Sweet-and-sour pan zucchini (Abobrinha agridoce de frigideira)
A quick pan zucchini with honey, apple cider vinegar and fresh herbs, giving a bright sweet-and-sour side with tender texture.
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Ingredients
2 Italian zucchinis
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
In Papua New Guinea, find zucchini, mint and parsley in supermarket produce sections or larger fresh markets. Honey, apple cider vinegar, olive oil, salt and pepper are usually in the grocery aisles.
Preparation method
- Wash and dry the zucchinis well
- Sanitise and dry the mint and parsley leaves
- Remove the ends of the zucchinis and cut them in half on the diagonal
- Cut each piece in half lengthways
- Make shallow cuts in the flesh of each slice with the tip of a knife, creating a cross-hatched pattern
- Mix the honey with the apple cider vinegar in a small bowl and add a pinch of salt
- Heat a large non-stick frying pan over medium heat
- Add the olive oil and place the zucchinis with the cut side facing down
- Let them brown for about 5 minutes
- Turn the slices using tongs
- Season with salt and pepper to taste and cook for 1 more minute
- Reduce the heat and cover the frying pan
- Cook for 4 minutes until the zucchinis are slightly tender
- Pour the vinegar and honey mixture over the zucchinis
- Cook for 1 more minute so the flavours come together
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe is ideal as a side for meats or as a light antipasto. The quick cooking keeps the zucchini at just the right texture.
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