Brazilian recipe
Sweet and Sour Pan-Seared Zucchini (Abobrinha agridoce de frigideira)
A practical and tasty option, this sweet and sour zucchini made in a skillet strikes the 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 fresh produce like zucchini and herbs at local markets or supermarkets. Olive oil, honey, and vinegar are available in the pantry aisles of any grocery store.
Preparation method
- Wash and dry the zucchinis well
- 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 crosshatch cuts on the flesh of each slice with the tip of a knife
- 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
- 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 vinegar and honey mixture over the zucchinis
- Let it cook for 1 more minute so the flavors incorporate
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe is perfect as a side dish for meats or to be served as a light antipasto. The quick cooking method ensures the zucchini maintains its ideal texture, firm yet tender, while absorbing the sweet and acidic glaze.
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