Spain on a Fork > All Recipes > Tapas > Spanish Sweet & Savory Zucchini | The MOST Irresistible Zucchini Dish
All Recipes, Tapas / April 24, 2023

Spanish Sweet & Savory Zucchini | The MOST Irresistible Zucchini Dish

This Spanish Sweet & Savory Zucchini, known as Calabacin Frito con Miel de Caña, is filled with flavors, seriously easy to make and done in a little over 30 minutes. Serve it as a tapas appetizer next to an ice cold beer for the best moment of your day.

Spanish Sweet & Savory Zucchini
This recipe hails from the beautiful province of Córdoba in Southern Spain. It´s another one of those dishes from the unknown Spanish kitchen. Meaning, it´s a dish that is not very popular, as it´s a regional recipe only known to those from the area.

Spanish Sweet & Savory Zucchini
The secret to this recipe is to cut the zucchini, salt it and then let it rest for 15 minutes. This will extract the water from the zucchini. That way once you cook it, it keeps its firm texture without any mush to the zucchini.

Spanish Sweet & Savory Zucchini

TIPS & TRICKS to Make this Recipe: I coated the slices of zucchini with flour before frying. You can use cornstarch to make it gluten free. For the sweetness I used honey, but you can use agave syrup to veganize the recipe. You can serve this dish warm, at room temperature or even chilled.

Spanish Sweet & Savory Zucchini

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Sweet & Savory Zucchini

Spanish Sweet & Savory Zucchini
5 from 1 vote

Spanish Sweet & Savory Zucchini | Calabacin Frito con Miel de Caña

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Servings 4
Calories 225 kcal
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil 60 ml
  • 2 zucchini
  • 1/2 cup all purpose flour 60 grams
  • 2 tbsp honey 42 grams
  • pinch sea salt
  • dash black pepper
  • handful fresh parsley


  1. Wash and pat dry the zucchini, then cut each one into rounds that are 1 cm thick (a little over a 1/4 inch), place the slices of zucchini over a wire rack with paper towels underneath, all in a single layer, then season with sea salt on both sides and let them rest for 15 minutes

  2. After 15 minutes transfer the slices of zucchini over paper towels and pat completely dry

  3. Heat a large fry pan with a medium heat and add in the olive oil

  4. Meanwhile, add the flour into a bowl, season with black pepper and mix, then coat each slice of zucchini in the flour, making sure to shake off any excess flour

  5. Once the oil is hot but not smoking, add the coated slices of zucchini into the pan, all in a single layer, cook in batches, go for 2 to 3 minutes per side or until lightly golden fried, then transfer over a wire rack

  6. Once all the zucchini has been cooked, transfer it into a serving dish, in a circular design, then drizzle the honey over the zucchini and sprinkle with finely chopped fresh parsley, enjoy!

Nutrition Facts
Spanish Sweet & Savory Zucchini | Calabacin Frito con Miel de Caña
Amount Per Serving
Calories 225 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 300mg13%
Potassium 278mg8%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 196IU4%
Vitamin C 18mg22%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Spanish Sweet & Savory Zucchini | The MOST Irresistible Zucchini Dish – Foodie Meter

    […] FULL RECIPE HERE: […]

    30 . Apr . 2023
  2. Donna

    5 stars
    I make your recipe with the garlic and parsley, no flour. I prefer it to using the flower and honey but this is a nice change.

    24 . Apr . 2023
    • Spain on a Fork

      Sounds great! Much love 🙂

      25 . Apr . 2023
  3. Ramya

    Cant wait to make this soon for me i love zucchini sooooooooooooooo much i never had spanish sweet and savory zucchini before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    24 . Apr . 2023
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      25 . Apr . 2023

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