Brazilian recipe
Skillet Sweet and Tangy Zucchini
A practical and flavorful dish, this sweet and tangy skillet zucchini offers a perfect balance between fresh herbs and a subtle honey glaze.
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Ingredients
2 Italian zucchinis
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs fresh mint
5 sprigs fresh parsley
Salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs fresh mint
5 sprigs fresh parsley
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh zucchini, herbs, and pantry staples like honey and apple cider vinegar at any local grocery store or farmers' market.
Preparation method
- Wash and dry the zucchinis well
- Wash and dry the mint and parsley sprigs
- Remove the ends of the zucchinis and cut them in half diagonally
- Cut each piece in half lengthwise
- Make shallow cuts in the flesh of each slice with the tip of a knife to create a cross-hatch pattern
- Mix the honey with the apple cider vinegar in a small bowl 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 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 vinegar and honey mixture over the zucchinis
- Let cook for 1 more minute so the flavors incorporate
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe is an ideal side dish for meats or as a light appetizer. The quick preparation ensures the zucchini retains the perfect texture.
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