Recipe: Zucchini Agrodolce

Recipe: Zucchini Agrodolce

best zucchini recipe

Of all the copious of new zucchini recipes I tried with our summer’s bumper crop, I liked this one the best. I found the original recipe on this blog, and have since customized it to more exactly suit our tastes. I kept the name the same as the original recipe, however was previously unfamiliar with the term agrodolce, which translates roughly to “sweet and sour.” I love this unusual combination of flavors in a cold salad. I have a mandoline that I used to julianne the zucchini; if you don’t have one, chop it in strips by hand or even larger chunks would be fine. This is easy and quick to make unless you take a lot time being fussy about how you cut the zucchini.

3 tablespoons white wine vinegar
2 tablespoons runny honey
4 garlic cloves, minced
1/4 teaspoon fine grain sea salt, plus more to taste
3 tablespoons extra virgin olive oil

1 small red onion, finely sliced, soaked in ice water
1 pound zucchini, julienned

1 cup toasted walnuts, roughly chopped
1/2 cup toasted coconut flakes
4 dates, pitted and chopped

Toast walnuts and coconut flakes.

Combine the vinegar, honey, garlic, and salt in a saucepan over medium heat. Stir until well mixed, and remove from heat and allow to cool. Whisk in olive oil.

Drain the onions and pat dry. In a large bowl combine the zucchini and onion with the vinegar mixture. Toss well with the walnuts, dates, and coconut flakes.

Serves six. Enjoy!

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I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.


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