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.
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Ingredients
Italian zucchini
2
Olive oil
1
tablespoon
15
ml
Honey
1
tablespoon
Apple cider vinegar
2
tablespoons
Fresh mint leaves
3
sprigs
Fresh parsley leaves
5
sprigs
Salt
to taste
Freshly ground black pepper
to taste
2
Olive oil
1
tablespoon
15
ml
Honey
1
tablespoon
Apple cider vinegar
2
tablespoons
Fresh mint leaves
3
sprigs
Fresh parsley leaves
5
sprigs
Salt
to taste
Freshly ground black pepper
to taste
Where to find ingredients
Fresh produce, honey, vinegar, olive oil, salt, and pepper can be found at most grocery stores and local markets.
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
Notes
This recipe is ideal as a side dish for meats or as a light appetizer. The quick preparation maintains the zucchini's ideal texture.
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