Brazilian recipe
Skillet Sweet and Sour Zucchini
A practical and flavorful dish, this sweet and sour skillet zucchini offers the perfect balance between fresh herbs and a delicate honey 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
You can find fresh zucchini, herbs, and pantry staples like honey, vinegar, and olive oil at any local supermarket, produce market, or organic grocery store.
Preparation method
- Wash and dry the zucchini thoroughly
- Wash and dry the mint and parsley leaves
- Trim the ends off the zucchini and cut them in half diagonally
- Slice each piece in half lengthwise
- Use the tip of a knife to make shallow cuts in a crosshatch pattern on the flesh of each slice
- In a small bowl, whisk together the honey and 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 zucchini slices in the pan with the cut side facing down
- Let them brown for approximately 5 minutes
- Flip the slices over 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 zucchini is slightly tender
- Pour the honey and vinegar mixture over the zucchini
- Cook for 1 more minute to allow the flavors to incorporate
- Finish by garnishing with the chopped fresh herbs and serve immediately
Observations
This recipe is ideal as a side dish for meats or as a light appetizer. The quick cooking method ensures the zucchini maintains the perfect texture.
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