Brazilian recipe
Pan-Seared Sweet and Sour Zucchini (Abobrinha agridoce de frigideira)
A practical and tasty option, this pan-seared sweet and sour zucchini brings a perfect balance between fresh herbs and a subtle, sweet glaze.
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Ingredients
2 Italian zucchinis
1 tbsp olive oil
1 tbsp honey
2 tbsp apple cider vinegar
3 sprigs mint
5 sprigs parsley
Salt to taste
Freshly cracked black pepper to taste
1 tbsp olive oil
1 tbsp honey
2 tbsp apple cider vinegar
3 sprigs mint
5 sprigs parsley
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find fresh zucchini and herbs at local produce markets or supermarket fresh sections. If honey is unavailable, you may use cane syrup as a local substitute, though honey is preferred for the flavor profile.
Preparation method
- Wash and thoroughly dry the zucchinis
- Clean and dry the mint and parsley leaves
- Trim the ends of the zucchinis and cut them diagonally into halves
- Slice each piece lengthwise
- Score the flesh of each slice with the tip of a knife in a crosshatch pattern
- In a small bowl, whisk together the honey, apple cider vinegar, and a pinch of salt
- Heat a large non-stick skillet over medium heat
- Add the olive oil and place the zucchinis cut-side down
- Let them sear for approximately 5 minutes
- Turn the slices over using tongs
- Season with salt and pepper to taste and cook for 1 minute more
- Reduce the heat and cover the skillet
- Cook for 4 minutes until the zucchinis are just tender
- Pour the honey and vinegar mixture over the zucchinis
- Cook for another minute so the flavors meld together
- Finish with freshly chopped herbs and serve immediately
Observations
This recipe is an ideal side dish for grilled meats or served as a light antipasto. The quick cooking method ensures the zucchini retains a perfect, tender-crisp texture.
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