The quick sweet-and-sour zucchini in a skillet are one of those dishes that smell of summer and home cooking: simple to prepare, but full of flavor thanks to the perfect balance between vinegar and sugar, which creates that typical sweet-and-sour contrast.
They are a light and versatile side dish, perfect to serve alongside meat main courses or fish, but also ideal for topping bruschetta, sandwiches or cold dishes. Not surprisingly, sweet-and-sour zucchini in a skillet are often used as an appetizer or to complete salads and summer preparations.
They are made with a few ingredients, are practical and tasty and can be served both as an appetizer and as a last-minute side dish. As I have told you many times, in my home zucchini are the least loved vegetable, but my work pushes me to cook them more often than my children would like, so I try to invent different and tasty recipes. Sweet-and-sour zucchini, like Sicilian sweet-and-sour zucchini with raisins and pine nuts, are not a new recipe, but they are certainly among the most appreciated. This is a dish I’ve known forever: simple, economical and tasty, and I remember my grandmother and mother preparing it very well. The idea is simply to brown, almost fry the zucchini with the onion, deglaze with vinegar and sugar and, above all, let the finished dish rest. I also season them with fresh mint and chili and you get a truly amazing side dish with an intense flavor. Follow me, and if you love easy and quick zucchini recipes, you’ll see how good this very simple recipe can be, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here)!
Looking for other zucchini recipes? Check out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make sweet-and-sour zucchini in a skillet
- 2 zucchini (medium)
- 1 onion (medium)
- to taste extra virgin olive oil
- to taste salt
- 2 tbsp white wine vinegar
- 1/2 tbsp sugar
- to taste mint
- to taste chili pepper
Tools
- 1 Pan
Steps to make sweet-and-sour zucchini in a skillet
Rinse the zucchini, trim the ends and slice them into about 1/8-inch slices; peel, rinse and chop the onion.
Sauté the onion in a generous drizzle of olive oil, letting it cook just a little; then add the zucchini, season with salt and cook over high heat until they are well softened. Stir often and be careful they don’t burn. As soon as they are well browned, almost fried, pour in the vinegar and the sugar, stir, let everything evaporate completely and transfer to a serving plate. Garnish with mint leaves and chili pepper (if desired), let rest and serve at room temperature.
Sweet-and-sour zucchini keep in the fridge in an airtight container for up to three days and are also great cold.
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