Sauteed zucchini with vinegar, a perfect side dish to pair with meat or fish dishes.
These zucchini are reminiscent of ‘zucchine in carpione’, a Piedmontese preparation traditionally made with fried meat or fish.
Zucchini are low in calories and help promote bowel regularity, control cholesterol and sugar absorption; they are particularly recommended for children’s and elderly people’s diets.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Sauteed Zucchini with Vinegar:
- 4 large light green zucchini (large)
- 1 yellow onion
- 3.5 tbsp dry white wine
- 7 tbsp white vinegar
- 1 clove garlic
- 4 leaves sage
- 5 tbsp extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools for Sauteed Zucchini with Vinegar:
- 1 Frying Pan
- 1 Knife
Steps for Preparing and Cooking Sauteed Zucchini with Vinegar:
Wash the zucchini well, dry them, trim the ends, and slice them into thin rounds.
Peel the onion, cut it in half, and slice it thinly; you can also use a mandolin.
In a large frying pan, add the extra virgin olive oil, garlic clove, and sage leaves, then turn on the gas. When the oil is hot (but not frying), add the thinly sliced onions prepared earlier, and cook for a few minutes before adding the zucchini. Season with salt and pepper.
When the zucchini begin to brown, deglaze with the white wine, and when it has evaporated, add the vinegar. Adjust the salt and cook until done (it is recommended to leave the zucchini slightly firm for the best taste).
Serve on individual plates; they are excellent both freshly prepared and at room temperature. They pair wonderfully with fried meat or fish dishes.
Tips:
If you prefer a milder flavor, use apple cider or honey vinegar.
Red wine vinegar is not recommended as it may darken the zucchini.
Red wine vinegar is not recommended as it may darken the zucchini.
