Sweet-and-Sour Zucchini Spears 

The inspiration for this dish was an updated ratatouille. The results are a new classic! 

SERVES 6 

• 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)