Brazilian recipe
Pan-Seared Sweet and Sour Zucchini
A practical and flavorful dish, this sweet and sour pan-seared zucchini offers the perfect balance between fresh herbs and a subtle, honeyed glaze.
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Ingredients
2 Italian zucchini
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs of fresh mint
5 sprigs of 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 of fresh mint
5 sprigs of fresh parsley
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Zucchini, fresh herbs, honey, and vinegars can be found at local farmers' markets or the produce and pantry aisles of any neighborhood grocery store.
Preparation
- Wash and dry the zucchini thoroughly
- Clean and dry the mint and parsley sprigs
- Trim the ends of the zucchini and cut them in half diagonally
- Cut each piece in half lengthwise
- Use the tip of a knife to make shallow, cross-hatched cuts on the flesh side of each slice
- In a small bowl, whisk together the honey, apple cider vinegar, and a pinch of salt
- Heat a large non-stick skillet over medium heat
- Add the olive oil and place the zucchini slices flesh-side down in the pan
- Let them sear for approximately 5 minutes
- Turn the slices over using kitchen 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 zucchini is tender
- Pour the honey and vinegar mixture over the zucchini
- Cook for 1 more minute to allow the flavors to combine
- Finish by sprinkling with the chopped fresh herbs and serve immediately
Notes
This recipe is ideal as a side dish for meats or served as a light appetizer. The quick cooking method ensures the zucchini maintains its ideal texture.
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