Brazilian recipe
Sweet and Sour Pan-Seared Zucchini (Abobrinha agridoce de frigideira)
A practical and tasty option, this sweet and sour zucchini cooked in a skillet offers a perfect balance between the freshness of herbs and the sweetness of the glaze.
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Ingredients
2 Italian zucchinis
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs of mint
5 sprigs of parsley
Salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs of mint
5 sprigs of parsley
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find these ingredients at local grocery stores, produce markets (sabzi mandi), and specialty food retailers. As a substitute for apple cider vinegar, white vinegar or lemon juice may be used if necessary, although the original flavor profile will change.
Preparation method
- Wash and dry the zucchinis thoroughly.
- 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.
- Make shallow cuts in the pulp of each slice with the tip of a knife to create a cross-hatched 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 brown for approximately 5 minutes.
- Turn the slices over using tongs.
- Season with salt and pepper to taste and cook for 1 more 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 cook for 1 more minute so the flavors incorporate.
- Finish with the chopped fresh herbs and serve immediately.
Observations
This recipe is ideal for accompanying meats or serving as a light appetizer. The quick preparation method keeps the zucchini at an ideal, tender texture.
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