Zucchini in Agrodolce

Sweet–sour courgettes


Preparation info

  • Serves


    as a first course
    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

I think that recipes like this and Sarde a Beccafico are the closest we get to medieval cooking, with its air of the Middle East and Saracen tastes.


  • 500 g (1 lb) small courgettes
  • a large clove of garlic, chopped fine


Cut the courgettes into slices lengthways, so that they end up as strips. Simmer the garlic in the oil gently for 2 minutes, and then put in the courgettes. Keep them moving about until coated and beginning to colour lightly. Pour in the vinegar and water and cover with foil, or a lid. Simmer for 10 minutes.

Meanwhile, rinse the anchovy fillets if salted, or drain the oil from canned on