The sweet and sour zucchini is a simple and tasty appetizer or side dish served cold: perfect to prepare during spring and summer, and very practical as it can be made well in advance. As with other similar recipes – the zucchini in carpione, the zucchini caponata, the marinated zucchini – the acidic note of the vinegar is predominant. In sweet and sour zucchini, however, this flavor is harmonized by the addition of a little sugar, which, added in the last minutes of cooking, gives the zucchini a delicate caramelization. Finally, a few mint leaves are indispensable, adding a touch of freshness and making the dish even more fragrant. Versatile and flavorful, sweet and sour zucchini pairs perfectly with meat or fish dishes, but they can also surprise as a delicious garnish for vegetarian bruschetta. A simple preparation that enhances the beauty of seasonal cooking, where a few ingredients are transformed into a small masterpiece of taste.
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Difficulty: Very Easy
Cost: Very Economical
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

1.75 lbs zucchini
1 spring onion (or half an onion)
A few leaves mint
3 tablespoons extra virgin olive oil
2 teaspoons sugar
0.7 oz 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 1/4 inch thick, then cut the slices in half (1). Wash the spring onion and slice the green part into rings, and the bulb into thinner slices (2).
In a non-stick pan heat the oil (3). Then add the spring onion and let it gently fry on low heat for about a minute, being careful not to burn it (4).
At this point, add the zucchini, season with salt and pepper, and add the mint (5). Let them cook over low flame for a minute or two, stirring them often. Then cover with a lid (6) and continue cooking for another 10 minutes.
After the time has passed, remove the lid and check if the zucchini are cooked (7). Then raise the flame and add the sugar (8).
Mix well to distribute it evenly, then, still on high heat, deglaze with the 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 and then in the refrigerator, before serving.