Brazilian recipe
Sweet-and-sour pan-fried zucchini (Abobrinha agridoce)
A quick, tasty side, this sweet-and-sour zucchini is cooked in a pan with fresh herbs and a lightly sweet vinegar glaze.
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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 Singapore, zucchini, olive oil, honey, apple cider vinegar, mint, parsley, salt and black pepper are available in supermarkets, wet markets and greengrocers. Italian zucchini may be labelled courgette in some stores.
Preparation method
- Wash and dry the zucchinis well
- Wash 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 lengthwise
- Make shallow cuts in the flesh of each slice with the tip of a knife, creating a criss-cross pattern
- In a small bowl, mix the honey with the apple cider vinegar and add a pinch of salt
- Heat a large non-stick frying pan over medium heat
- Add the olive oil and place the zucchinis cut-side 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 pan
- Cook for 4 minutes until the zucchinis are slightly tender
- Pour the vinegar and honey mixture over the zucchinis
- Let it cook for 1 more minute so the flavours come together
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe is ideal with meats or as a light appetiser. The quick cooking keeps the zucchini at the right texture, tender but still holding its shape.
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