Zucchini in Sweet-Sour Sauce
Zucchini in Sweet-Sour Sauce is a classic Mediterranean agrodolce preparation, where tender zucchini wedges are gently cooked with olive oil, garlic, wine vinegar, pine nuts and sweet raisins. Anchovies melt into the sauce, adding depth and umami that balances the acidity and sweetness. Served warm or at room temperature, it is a refined vegetable dish that sits perfectly between salad and side.
- 35 min
- EASY
- 20 PORTIONS
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 190 kcal Calories
- 4 g Protein
- 12 g Carbohydrates
- 14 g Fat
- 2.5 g Fibre
- 6 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Zucchini | 6 each | Washed, trimmed and cut | |
| Olive oil | 2.5 tbsp | 37.5 ml | |
| Garlic cloves | 1 each | Crushed | |
| Wine vinegar | 2.5 tbsp | 37.5 ml | |
| Water | 2.5 tbsp | 37.5 ml | |
| Pine nuts | 3 tbsp | 45 g | |
| White raisins, seedless (sultanas) | 3 tbsp | 45 g | |
| Anchovies, salted | 2 each | Washed and finely chopped | |
| Salt | To taste | ||
Method
- Wash the zucchini and trim off the stem ends. Cut into wedges lengthwise, about 2cm (1 inch) wide on the skin side. Then cut the wedges into 5 – 7cm (2 – 3 inch) lengths. If they are large enough, they can be cut yet again.
- Heat the olive oil and sauté the garlic until brown. Discard the garlic and add the zucchini, cover the pan and cook for a few minutes.
- Add the vinegar and water. Cook for 10 minutes over a moderate heat, then add the pine nuts and white raisins.
- Add the chopped anchovies to the pan. Stir gently. Add a little salt if necessary and cook for 2 or 3 minutes longer.
- Ingredient substitutions: As a vegetarian option, simply omit the anchovies, using salt as a substitute, or amino acids for the umami flavor.
