Brazilian recipe
Skillet Sweet and Sour Zucchini
A practical and tasty option, this sweet and sour zucchini made in a skillet brings a perfect balance between the freshness of herbs and the sweet touch 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 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
You can find fresh zucchinis, herbs, honey, and apple cider vinegar at your local supermarket, neighborhood grocery store, or farmers market.
Preparation method
- Wash and dry the zucchinis well
- Clean and dry the mint and parsley leaves
- Remove the ends of the zucchinis and cut them in half diagonally
- Cut each piece in half lengthwise
- Score the flesh of each slice with the tip of a knife to create a crosshatch 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 zucchinis with the cut side facing down
- Let them brown for approximately 5 minutes
- Flip the slices 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 honey and vinegar mixture over the zucchinis
- Let them cook for another 1 minute so the flavors can incorporate
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe is ideal for serving alongside meats or as a light appetizer. The quick preparation keeps the zucchini perfectly tender-crisp.
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