Brazilian recipe
Sweet and Sour Pan-Seared Zucchini (Abobrinha agridoce de frigideira)
A practical and tasty option, this sweet and sour zucchini cooked in a skillet offers a perfect balance between fresh herbs and a honey-kissed 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
Find fresh zucchinis, herbs, honey, and apple cider vinegar at local fresh produce markets or neighborhood grocery stores.
Preparation method
- Wash and dry the zucchinis thoroughly
- Clean and dry the mint and parsley leaves
- Trim the zucchini ends and cut them in half diagonally
- Slice each piece in half lengthwise
- Score the flesh of each slice with a knife tip in a crosshatch pattern
- In a small bowl, mix the honey and apple cider vinegar, adding 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
- Flip the slices using tongs
- Season with salt and pepper to taste and cook for another minute
- Reduce the heat and cover the skillet
- Cook for 4 minutes until the zucchinis are tender
- Pour the honey and vinegar mixture over the zucchinis
- Cook for another minute to allow the flavors to meld
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe is an excellent choice for a side dish with meats or as a light appetizer. The quick cooking time ensures the zucchini maintains the perfect texture.
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