Sweet-and-Sour Zucchini Spears
The inspiration for this dish was an updated ratatouille. The results are a new classic!
- 4–5 medium zucchini
- 2 Tbsp olive oil, divided
- kosher salt
- black pepper
SWEET AND SOUR SAUCE
- ¼ cup honey
- 2 Tbsp soy sauce
- 2 Tbsp duck sauce
- 2 Tbsp ketchup
- 1 Tbsp olive oil
- 1 Tbsp vinegar
- 3 cloves garlic, crushed
Rinse zucchini and pat dry. Slice each zucchini in half lengthwise and then widthwise, then slice each quarter into thirds lengthwise, yielding 12 spears per zucchini. Preheat a large frying pan with 1 tablespoon olive oil over medium heat. Lay the zucchini spears in a single layer over the entire bottom of the pan. (You will have to do this in batches.) Sprinkle with kosher salt and pepper.
Cook for 3 minutes, until the bottoms are golden. Turn each spear over and cook an additional 2 minutes. Transfer to a serving dish. Repeat, adding the second tablespoon of olive oil to the pan if necessary, until all your zucchini spears are browned. Combine all sauce ingredients in a small bowl. Pour the mixture into the empty frying pan and allow it to come to a boil. Turn off heat and pour sauce over the prepared zucchini.
Serve warm or at room temperature.
Tip: These spears taste fabulous fresh. If there are any leftovers, they’ll last beautifully in the refrigerator for three days.
(Originally featured in Family Table, Issue 677)
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