Sweet and sour zucchini is a simple and delicious appetizer or side dish served cold: perfect for preparing in spring and summer, and very practical because it can be made well in advance. Like other similar recipes – zucchini in carpione, zucchini caponata, marinated zucchini – the acidic note of vinegar is the star. In sweet and sour zucchini, however, this flavor is harmonized by the addition of a bit of sugar, which, added in the last minutes of cooking, gives the zucchini a delicate caramelization. Finally, a few mint leaves are essential, adding a touch of freshness and making the dish even more fragrant. Versatile and tasty, sweet and sour zucchini pairs perfectly with meat or fish dishes but also surprises as a delightful topping for vegetarian bruschetta. A simple preparation that highlights the beauty of seasonal cooking, where a few ingredients transform into a small masterpiece of taste.
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Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

116.50 Kcal

calories per serving

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Energy 116.50 (Kcal)
Carbohydrates 9.79 (g) of which sugars 2.94 (g)
Proteins 5.58 (g)
Fat 7.81 (g) of which saturated 1.17 (g)of which unsaturated 0.41 (g)
Fibers 2.54 (g)
Sodium 104.86 (mg)

Indicative values for a portion of 155 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Sweet and Sour Zucchini

28.2 oz zucchini
1 spring onion (or half an onion)
A few leaves mint
3 tbsps extra virgin olive oil
2 tsps sugar
20 ml apple cider vinegar (or white wine vinegar)
1 pinch salt
to taste pepper

Tools

1 Cutting Board
1 Knife
1 Pan non-stick with lid

How to Prepare Sweet and Sour Zucchini

To prepare sweet and sour zucchini, start by washing and trimming the zucchini. Cut them into slices about a quarter-inch thick, then cut the slices in half (1). Wash the spring onion and slice the green part into rounds, and the bulb thinner (2).
Heat the oil in a non-stick pan (3). Add the spring onion and let it gently sauté over low heat for about a minute, being careful not to burn it (4).
At this point, add the zucchini, salt, pepper, and also the mint (5). Let them cook over low heat for a minute or two, stirring often. Then cover with a lid (6) and continue cooking for another 10 minutes.
After the time has elapsed, remove the lid and check that the zucchini are cooked (7). Then, increase the heat and add the sugar (8).
Mix well to distribute it evenly, then, still over high heat, deglaze with vinegar (9). Let it evaporate for a minute or two, stirring often, until its strong smell has diminished. At this point, turn off the heat (10).
Let the sweet and sour zucchini cool completely, first at room temperature, then in the refrigerator, before serving.