Spanish Vinegar & Garlic Zucchini | Calabacin al Ajo Cabañil Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers similar health benefits with a high smoke point.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash provides a similar texture, while cucumbers are often less expensive.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity, and vinegar is often more economical.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika enhances flavor without added calories, while cayenne is often cheaper.

Cut the zucchini (washed & patted dry) into thick rounds that are 1/2 inch (1.25 cm) thick, then place the slices of zucchini in a single layer and season with sea salt on both sides, transfer the slices of zucchini into a colander and let them rest for 30 minutes.

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.

After 30 minutes, place the slices of zucchini over paper towels, in a single layer, and pat completely dry.

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.

Transfer the slices of zucchini into a serving dish, making sure to grab any of the remaining garlic in the pan and placing it over the zucchini, season the zucchini slices with black pepper and serve, enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary