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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Zucchini Agrodolce

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Active: 30 min
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Directions

  1. Working in batches, cook 3 sliced zucchini in 1/4 cup olive oil in a large skillet until golden, 2 minutes per side. Transfer to a platter; season with salt. Discard all but 1 tablespoon oil from the skillet; add 3 crushed 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 to 3 minutes. Stir in 1 small minced Fresno chile. Pour over the zucchini. Top with toasted pine nuts and chopped mint.

Photograph by Ralph Smith

Categories:

Zucchini Recipes Side Dish

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2 Reviews
Add Your Review

breighz

This was very good! I didn't have a Fresno chili, substituted some hot banana pepper, did not have pine nuts, substituted pecans. I have lots of zucchini and mint to use!

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