Brazilian recipe
Sweet and Sour Zucchini Skillet
A practical and delicious option, this sweet and sour skillet zucchini offers a perfect balance between the freshness of herbs and the sweet touch of the sauce.
0.0 / 5 by 0 Reviews
Ingredients
3 sprigs mint
1 tablespoon olive oil
5 sprigs parsley
Freshly ground black pepper to taste
Salt to taste
2 tablespoons apple cider vinegar
1 tablespoon honey
2 courgettes
1 tablespoon olive oil
5 sprigs parsley
Freshly ground black pepper to taste
Salt to taste
2 tablespoons apple cider vinegar
1 tablespoon honey
2 courgettes
Where to find ingredients
Fresh produce, honey, vinegar, olive oil, salt, and pepper can be found at most grocery stores and local markets.
Preparation method
- Wash and thoroughly dry the zucchinis
- Wash 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 cuts on 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 cut-side down
- Let them brown for approximately 5 minutes
- Turn the slices using tongs
- Season with salt and pepper to taste and cook for another 1 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 another 1 minute for the flavors to meld
- Finish with chopped fresh herbs and serve immediately
Observations
This recipe is ideal as a side dish for meats or as a light appetizer. The quick preparation maintains the zucchini's ideal texture.
Ratings and comments