Zucchini Agrodolce

     Zucchini is in abundance this time of year; blogging events centered around zucchini seem to be too. So a few weeks ago for a previous group effort on the same topic, Wendy at A Day in the Life on the Farm contributed a recipe called Zucchini Agrodolce and I was intrigued. I love all things vinegar, it's one of my absolute favorites. So the zucchini in the fridge, a few extra things I had on hand, garlic, and of course vinegar and I knew this recipe was sure to be a hit so when Sunday Funday picked that for their topic this weekend I knew I had to share. 

     This was both elegant and simple at the same time, which is always my favorite. The added basil and pine nuts make it special with a few pantry staples and 5 minutes cooking time. It would be great with roasted or grilled chicken for a light dinner.  

Check out some other great ways to use zucchini from the other members of Sunday Funday. 

Couscous with Spiced Zucchini from Cook with Renu

Garlic Butter Sautéed Zucchini from Amy’s Cooking Adventures

Keto Zucchini Balls In Creamy Tomato Gravy from Sneha’s Recipe

Marinated Tofu and Zucchini Soft Tacos from Food Lust People Love

Minestrone Casserole from Palatable Pastime

Moong and Zucchini Pancakes from Mayuri’s Jikoni

Zucchini Agrodolce from Pandemonium Noshery

Zucchini Casserole from A Day in the Life on the Farm

Zucchini Agrodolce

4 zucchini, sliced

2-3 Tbsp. olive oil

Generous sprinkle sea salt

3 Tbsp. vinegar

2 1/2 Tbsp. Water

2 cloves garlic, grated

2 tsp. sugar

2 Tbsp pine nuts

4-6 large basil leaves

Combine the vinegar, water, and sugar in a bowl. Stir it a bit to dissolve the sugar. Set aside. 

Heat the olive oil in a large skillet. Once it's hot add the zucchini and cook over high heat until the zucchini is cooked and browned. You want to cook it over high heat so that it browns quickly without going soggy or breaking down too much. 

Remove the zucchini from the pan with a slotted spoon. Add the garlic and cook for 30 seconds. Add the vinegar and sugar mixture and allow to bubble until it's thickened slightly. Remove the pan from the heat. 

Add the zucchini back to the pan and toss it lightly with the vinegar mixture. Add the basil and place the zucchini onto your serving plate. Top with a light sprinkle of sea salt and pine nuts. 

Serve immediately.