Spanish Poor Man’s Zucchini | Irresistibly Delicious & EASY to Make

This Spanish poor man’s zucchini, known as “calabacín a lo pobre,” is what honest home cooking is all about. We’re talking easy to make, simple everyday ingredients, and all done in about 20 minutes. Serve it as a tapas appetizer or even as a side, next to some garlic chicken and a crunchy baguette.

To make this recipe, I used two medium-sized zucchinis. I left the skins on them, as it adds more nutrients and flavors. If you prefer, you can peel the zucchini. Either way, you want to salt the sliced zuchini and let it rest for 10 minutes. This will remove any excess water; that way, your zucchini is not mushy when cooked.

What flavors this dish are the olive oil, garlic, white wine vinegar, and fresh mint. If you want a little heat, you can add in a dash of crushed red pepper. As for the vinegar, you can also use apple cider vinegar or even rice vinegar if you like.

TIPS & TRICKS to Make this Recipe: You can serve this zucchini warm, at room temperature, or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Spanish Poor Man’s Zucchini

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Spanish Poor Man's Zucchini (Calabacín a lo Pobre)

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 122 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 medium zucchini 8 inch / 20 cm long each
• 8 cloves garlic
• 3 tbsp chopped fresh mint 5 grams
• 3 tbsp extra virgin olive oil 45 ml
• 2 tbsp white wine vinegar 30 ml
• sea salt & black pepper

Instructions

1. Cut the zucchini into rounds that are 1 cm thick (0.40 inches), then add the sliced zucchini into a colander with a bowl underneath, and season generously with salt

2. After 10 minutes, transfer the slices of zucchini over some paper towels and pat dry, scraping off any excess salt

3. Heat a large fry pan with a medium heat and add in the olive oil and cloves of garlic (skins removed), mix every 1 to 2 minutes, once the garlic is lightly browned, about 5 minutes, remove from the pan and set aside

4. Using the same pan with the same heat, add in the sliced zucchini, mix together, then mix every 1 to 2 minutes

5. After 9 to 10 minutes and the zucchini is lightly sautéed, add the garlic back into the pan, along with the white wine vinegar and some black pepper, mix together, and simmer for 2 minutes, then turn off the heat, add in the chopped mint, and gently mix together

6. Serve warm, at room temperature, or even chilled, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Poor Man's Zucchini (Calabacín a lo Pobre)

Amount Per Serving

Calories 122 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 203mg9%

Potassium 304mg9%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 2g4%

Vitamin A 356IU7%

Vitamin C 21mg25%

Calcium 36mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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