Brazilian recipe
Pan-Seared Sweet and Sour Zucchini
A practical and tasty option, this pan-seared sweet and sour zucchini brings a perfect balance between the freshness of herbs and the sweet touch 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 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
Zucchinis, fresh herbs, and pantry staples like honey, vinegar, and olive oil can be found in the produce and baking aisles of most local grocery stores or farmers markets.
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
- Score the flesh of each slice with the tip of a knife creating a crosshatch pattern
- 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
- Turn 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 zucchinis are slightly tender
- Pour the honey and vinegar mixture over the zucchinis
- Let it cook for 1 more minute so the flavors can incorporate
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe is ideal for serving alongside meats or as a light appetizer. The quick preparation preserves the ideal texture of the zucchini.
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