Zucchini or courgettes is one of the vegetables that I did not like when I was a kid. Now I am enjoying zucchini though I find myself short on tasty zucchini recipes. When I came across this recipe I just had to make it. I found the combination of sugar and vinegar add the sweet and sour to the zucchini to be very intriguing. I think that honey might work well in place of the sugar. The mint brightens the dish up and makes it very refreshing.
Sweet and Sour Zucchini
Prep Time: 10 minutes Total Time: 10 minutes Servings: 2
ingredients
- 1 tablespoon olive oil
- 1 zucchini (sliced thinly)
- 1 clove garlic (chopped)
- 1 tablespoon white wine vinegar
- salt and pepper to taste
- 1 teaspoon sugar
- 1 tablespoon pine nuts (toasted)
- 1 tablespoon raisins
- 1 teaspoon mint (chopped)
- 1 tablespoon parmigiano reggiano (optional, shaved)
directions
- Heat the oil in a pan.
- Add the zucchini and saute until golden on both sides. (about 5-10 minutes)
- Add the garlic and saute until fragrant.
- Add the vinegar, salt and pepper and stir.
- Sprinkle the sugar into the pan and stir.
- Add the nuts and raisins and stir.
- Remove from heat.
- Add the mint.
- Place the mixture on a plate and top with the parmigiano reggiano.
Similar Recipes:
Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce
Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce
Take a look at the Weekend Herb Blogging roundup at Paulchen’s Food Blog.
Sounds elicious and I like zucchini very much!
Thanks for joining WHB 🙂
Great photo Kevin!
I will have to be convinced about the raisins though!
Like you, I didn’t like zucchini as a kid. Now it seems I can never eat enough. Very interesting recipe: I added it to my ‘to try’ list.
What an interesting combination!
T’aint nothing wrong with zucchini! Just refrain from boiling the stuff, and it’s bound to turn out good. Looks like an interesting recipe.
I’ve been on vacation so I’m barely reading some of the entries from last week! This looks like a good way to cook zucchini. I didn’t like it as a kid either, but now I love it.
I didn’t eat it as a kid either.
But now I grow it – only 2 plants, but still it means that I, also, am always looking for new recipes. This sounds great and I’ll try it as soon as they start producing.
Why is it that we wait impatiently for them to start and then pray that they’ll stop?
thank you for all zucchini recipes.