Zucchini in Agrodolce Sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Garnish fried zucchini with Italian agrodolce sauce. This sweet and sour sauce is easily made with wine vinegar and sugar, while a touch of garlic and Fresno pepper adds a savory, zesty flavor. While agrodolce sauce is traditionally served with meat, it's also perfect with vegetables. Drizzle it over fried zucchini and sprinkle with pine nuts and mint. This simple vegetable becomes a truly festive side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 zucchinis
- 1/4 cup olive oil
- 0.5 cup white wine vinegar
- 1 Fresno pepper
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Recipes with similar ingredients: zucchini, garlic, wine vinegar, Fresno pepper, pine nuts, mint
Cooking the dish according to the recipe:
- In a large skillet, fry 3 sliced zucchini in 1/4 cup olive oil until golden brown, 2 minutes per side. Transfer to a platter and season with salt. Drain most of the oil from the skillet, reserving 1 tablespoon; add 3 minced garlic cloves and cook until sizzling.
- Add 1/2 cup white wine vinegar, 1 tablespoon sugar, and 1/4 teaspoon salt; cook until syrupy, 2-3 minutes. Add 1 small chopped Fresno pepper. Pour the sauce over the zucchini. Sprinkle with toasted pine nuts and chopped mint.
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