Brazilian recipe
Skillet Sweet and Sour Zucchini
A practical and tasty option, this sweet and sour zucchini made in a skillet brings a perfect balance between fresh herbs and a sweet touch of sauce.
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Ingredients
2 Italian zucchini
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
All ingredients can be found in the produce and pantry aisles of most supermarkets or local farmer's markets.
Preparation method
- Wash and dry the zucchini well
- Clean and dry the mint and parsley leaves
- Trim the ends of the zucchini and cut them in half diagonally
- Cut each piece in half lengthwise
- Use the tip of a knife to make shallow cuts in the flesh of each slice to create 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 zucchini in the pan with the cut side facing down
- Let it brown for approximately 5 minutes
- Flip 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 zucchini is slightly tender
- Pour the vinegar and honey mixture over the zucchini
- Let it cook for another 1 minute so the flavors meld
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe is ideal to serve as a side dish for meat or as a light appetizer. The quick cooking process maintains the ideal texture of the zucchini.
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