Today we have another classic Spanish dish using the humble zucchini, also known as a courgette. Were talking Spanish Vinegar & Garlic Zucchini. This dish is packed with flavors and easy to make. Perfect as a tapas appetizer or even as a side dish, next to your favorite protein and some Spanish potatoes.
TIPS TRICKSto Make this Recipe: You want to cook the zucchini slices on a medium-high heat and without mixing them, for about 2 minutes per side. This gives them a beautiful crusty sear. To make the sauce, I used sherry vinegar, but you can also use white wine vinegar or even red wine vinegar.
Watch the video below on how to make spanish vinegar garlic zucchini
Meanwhile, make the vinegar garlic sauce, add 5 cloves garlic roughly chopped into a mortar, along with a pinch of sea salt, pound down on the garlic using a pestle until you form a paste like texture, then add in 3 tbsp sherry vinegar and 2 tbsp finely chopped parsley, mix together and set aside
Heat a large fry pan with a medium-high heat, after 3 minutes add in 2 tbsp extra virgin olive oil and the slices of zucchini, once again in a single layer, cook for 2 minutes without mixing, after 2 minutes flip the slices of zucchini and cook for another 2 minutes without mixing, then lower the fire to a low-medium heat and add in the vinegar garlic sauce, mix together and simmer for 5 minutes or until all the sauce has been absorbed by the zucchini
This just doesn't cut it for us. With the spice and balsamic being so heavy, you don't get taste of zucchini. I don't know if changing the amount of seasoning or balsamic would make a difference, but we're not making this again. Very disappointed as we like zucchini on the grill thought this would be a nice change from some of the ways we already prepare it.
I chose the roasted sausage, some sauted greens, and a scoop of this roasted zucchini for my lunch. Roasting vegetables seems to enhance their natural flavor, and these zucchinis were full of flavor. The recipe couldnt be easier either, as you simply toss the sliced zucchini with some olive oil, salt, pepper, and chopped fresh mint. Season with salt and pepper, then dump into an oven-proof casserole and let the oven do its job. Once the zucchini is fully cooked, take the pan from the oven and stir in a teaspoon or so of red wine vinegar. It may sound strange, but I promise you these zucchinis are delicious! With the zucchini season just beginning here in Umbria, I will be making this dish often throughout the summer months.
This dish is much more delicious than the simplicity of the ingredients lets on. A kick of vinegar lightens up the fried zucchini and the quick coat of flour before frying gives it a crispy complex texture.
The vinegar in this recipe was what intrigued me to try it and I was right to think it would be great with a simple roast chicken or just as a side to some hearty pasta. If you don't want to mess around with frying it would be almost as good pan sauteed with the garlic and then splashed with the vinegar right before serving. You'd lose a little crispness but keep the flavor balance.
2.Heat Â¼ inch of oil in a wide pan. When the oil is quite hot, prepare zucchini sticks by sprinkling them with flour and shaking off excess. Add about half the zucchini sticks to the hot oil. Fry up just enough at a time that they do not crowd the pan. They should sizzle on contact when added to the oil.
3.Turn zucchini sticks when they begin to brown on one side. When they are brown all over use a spider or slotted spoon to transfer to a deep dish, shaking them to remove as much oil as possible.
If youre looking for a simple, easy side dish, this zucchini in garlic vinegar sauce is probably the best choice. It really isas easy as 1,2,3 and its also super quick, 15 minutes from start to finish.
This used to be one of my moms signature side dishes and we werecrazy about it, most likely because of the garlic addition. For some reason we kind of forgot how yum this recipe is and havent made it in ages.