Wednesday, August 3, 2022

Zucchini Agrodolce #NationalZucchiniDay

Tender, garden fresh zucchini, seasoned and sauteed in butter before being tossed in sweet and sour balsamic vinegar sauce.

Zucchini Agrodolce

It's National Zucchini Day.......
Juli of Pandemonium Noshery invited the Foodie Extravaganza gang to join her this month in celebrating this summer squash that is in abundance right now.  I'm certainly excited to get some new recipes.  Let's take a look at what everyone is sharing..........


As you can see, zucchini has much more to offer than just sweet bread, as good as that is.  One of my husbands favorite ways to have zucchini is in this delicious Chocolate Cake.  Your family and friends will never guess that it contains a vegetable.

During the season I always have several on my counter and grab them while cooking, figuring out what to do with them as I go.  This Greek Inspired Breakfast Casserole is a great way to use them.  They are a tasty snack when you put them into the dehydrator to make Zucchini Chips and they also make a pretty good Dip to serve with bread or crackers.

This summer squash soup is a wonderful way to start a meal, this zoodle slaw is a perfect side dish and this cream pie can be dessert for a zucchini centric meal.  

Zucchini Agrodolce Pin

Agrodolce means sweet and sour and it is the perfect sauce for these little squash coins that lend themselves to whatever flavors you desire.  I simply seasoned them with salt, pepper and a little Italian herb mixture before tossing them in a sauce made from a little brown sugar and balsamic vinegar.

Vegetables, Zucchini, Italian, Sauteed, Quick, Easy, Sweet and Sour,
Yield: 4 servings
Author: Wendy Klik
Zucchini Agrodolce

Zucchini Agrodolce

Tender, garden fresh zucchini, seasoned and sauteed in butter before being tossed in sweet and sour balsamic vinegar sauce.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min


  • 1-2 zucchini, depending on size, cut into coins
  • 2 T. butter
  • salt, pepper, dried Italian herb mix, to taste
  • 2 t. brown sugar
  • 1 T. balsamic vinegar


  1. Melt the butter in a large skillet over med high heat. Cook the zucchini until slightly browned and tender. Transfer with a slotted spoon to a plate and set aside.
  2. Add the brown sugar and vinegar to the skillet and bring to a boil, stirring and scraping until slightly reduced and thickened.
  3. Return the zucchini to the pan and toss until coated. Transfer to a serving bowl.

Nutrition Facts



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  1. So this is what I ended up making for lunch today and it was amazing. Thank you for sharing.

    1. I am so glad you liked it Juli, thanks for letting me know.

  2. Looks so easy and delicious dish, I am going to try this!

  3. I luuurve the finish of balsamic on this zucchini!

  4. Hi Wendy, I couldn’t sleep this morning. I knew I had 4 frozen pork chops and wanted to make polish style breaded pork chops like my babcia. I came across your website and boy am I glad I did! Going to give your recipe a try tomorrow.

    1. I am so happy Susan. Please let me know how they turn out.

  5. The sweet and sour balsamic vinegar sauce sounds amazing and we loved it! Thanks for sharing a great recipe!


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