Spanish Vinegar Garlic Zucchini Recipe

Sautéing zucchini with garlic and a touch of smoked paprika in olive oil brings out such a comforting depth of flavor; it’s like hugging your taste buds. The splash of red wine vinegar adds just the right amount of tanginess to elevate this humble dish into something special, all while being quick and easy to make after a long day.

In my recipe for Zucchini with Vinegar and Garlic, Spanish-style, I love how the vibrant red wine vinegar and smoked paprika accent the natural flavors of the zucchini. With an ample amount of olive oil and garlic, this dish is not only super delicious, but it also happens to be a good source of vitamins and healthy fats.

I finish it with a good grind of black pepper and a sprinkle of parsley.

Spanish Vinegar Garlic Zucchini Recipe Ingredients

• Zucchinis: Low in calories and high in fiber, zucchinis provide a mild flavor that absorbs spices beautifully.
• Olive Oil: Healthy monounsaturated fats take center stage, enhancing flavor and providing essential nutrients.
• Garlic: Adds a robust, savory punch, while offering antioxidant properties to support heart health.
• Red Wine Vinegar: Delivers a tart, tangy taste, and helps balance the dish with acidity.
• Smoked Paprika: Contributes a sweet, smoky flavor, offering depth and complexity to the dish.

Spanish Vinegar Garlic Zucchini Recipe Ingredient Quantities

• 2 medium zucchinis, sliced into 1/4 inch rounds
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 2 tablespoons red wine vinegar
• 1 teaspoon smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish

How to Make this Spanish Vinegar Garlic Zucchini Recipe

1. In a large skillet, warm the olive oil over medium heat.

2. Put the sliced garlic into the pan and sauté until it is golden and has given off its smell, which should take about 1-2 minutes. Do not allow the sliced garlic to burn.

3. Place the zucchini rounds in the skillet in a single layer, cooking without stirring for about 2-3 minutes, until they start to brown on one side.

4. Turn the zucchini slices over and cook the other side for 2-3 more minutes, or until the zucchini is tender and slightly golden.

5. Dust the zucchini with smoked paprika and stir to coat thoroughly.

6. Put the red wine vinegar in the frying pan, and stir to loosen up any bits stuck to the bottom of the pan, while ensuring the zucchini is well covered with the vinegar.

7. Add salt and freshly ground black pepper to taste.

8. Permit the vinegar to lessen somewhat, for approximately 1-2 minutes, in order that it may coat the zucchini well.

9. Take the zucchini off the heat and put it into a serving dish.

10. Before serving, sprinkle with fresh, chopped parsley. And that’s it! That’s how you enjoy your Spanish vinegary garlic zukes!

Spanish Vinegar Garlic Zucchini Recipe Equipment Needed

1. Large skillet
2. Spatula or wooden spoon
3. Sharp knife
4. Cutting board
5. Measuring spoons
6. Serving dish

FAQ

• Can I use a different type of vinegar?Apple cider vinegar or white wine vinegar can stand in for red wine vinegar, but there’s bound to be some tweak in flavor.
• Is there an alternative to smoked paprika?Lacking smoked paprika? Use standard paprika with some cayenne for a hint of smokiness.

  If you don’t have smoked paprika, you can use regular paprika and add a pinch of cayenne pepper for a hint of smokiness.

• Can I prepare this dish in advance?Indeed, you can prepare it a day in advance. Simply keep it in the fridge and allow it to return to room temperature before you present it.
• How should I store leftovers?Leftovers can be stored in an airtight container in the refrigerator for up to three days.
• What other vegetables can I use?Substituting zucchini for eggplant or bell peppers gives you a similar culinary experience.
• Can I add protein to this dish?Absolutely, for a more complete meal, grilled chicken or shrimp can be incorporated.
• Is this recipe vegetarian or vegan?This recipe is for a vegetarian dish. To make it vegan, just ensure that your smoked paprika is, too.

Spanish Vinegar Garlic Zucchini Recipe Substitutions and Variations

Sunflower oil or avocado oil: For a slightly different flavor, substitute these for olive oil.
Garlic: Replace with 1 teaspoon garlic powder or 1 tablespoon granulated garlic.
Red wine vinegar: Substitute with apple cider vinegar or sherry vinegar for a nuanced taste.
Sweet paprika: Use in place of smoked paprika, then add in a touch of ground anise and/or a small amount of liquid smoke to get the sweet and smoky taste that smoked paprika can provide.
Cilantro or basil: Either of these fresh herbs can substitute for parsley. If you want something with more of a bite, use cilantro. If you want another fresh, versatile herb in its place, use basil.

Pro Tips

1. Patience with Garlic: When sautéing the garlic, make sure to keep a close eye on it and stir continuously to prevent burning. Once it turns golden, quickly add the zucchini to prevent the garlic from cooking further, as burnt garlic can add a bitter taste.