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 the 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 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 zucchini, herbs, and pantry staples like olive oil, honey, and apple cider vinegar at any local grocery store, farmers market, or produce stand.
Method
- Wash and dry the zucchinis well
- Clean and dry the mint and parsley leaves
- Remove the ends of the zucchinis
- Cut them in half diagonally
- Cut each piece in half lengthwise
- Use the tip of a knife to make shallow cuts in the flesh of each slice to create a cross-hatch pattern
- In a small bowl, mix the honey with the apple cider vinegar
- Add a pinch of salt to the mixture
- Heat a large non-stick skillet over medium heat
- Add the olive oil
- Place the zucchinis in the pan 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
- 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 it cook for 1 more minute so the flavors incorporate
- Finish with the chopped fresh herbs and serve immediately
Notes
This recipe is ideal for serving alongside meat dishes or as a light appetizer. The quick cooking method keeps the zucchini perfectly textured.
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