Italian pan-braised zucchini (sweet and sour)

by MWN News

May 7, 2026

in Food News

Reading Time: 14 mins read

Table of Contents

An easy stove top recipe for the perfect pan-braised zucchini, Italian style. With just a few simple ingredients (from the pantry) we turn these zucchini sticks into a divine sweet and sour combination. These pan zucchini can be served as a light main dish, a side dish – together with German Chicken Schnitzel (Hühnerschnitzel), appetizer or even a snack.

Italian braised zucchini (sweet and sour)

Today, we are making a quick and easy recipe ( a favorite of mine) that requires a stove top and a pan. Well, a spatula, knife and cutting bord would be nice too. But let’s not get carried away, shall we.

Love zucchini, check out my recipe for the perfect FRENCH stuffed ROUND ZUCCHINI.

Behind the Bites

Zucchini belongs to the species Cucurbita pepo, which originated in Mesoamerica (modern-day Mexico and Central America). These squashes were cultivated for thousands of years before being introduced to Europe following the Columbian Exchange in the late 15th and early 16th centuries.

Early European varieties of squash were quite different from the tender green zucchini we know today—they were often larger, tougher, and harvested when mature rather than young. The modern green zucchini was actually developed in Italy, particularly in northern regions, during the 19th century. In fact the word “zucchini” comes from the Italian zucchino (“small squash”), usually with a green peel.

Today, zucchini is a staple in Italian kitchens and a core ingredient of the Mediterranean diet. Italy remains one of Europe’s largest producers, as Italy’s fruit and vegetable exports reached about €6.7 billion in 2025 according to some official data.

Ingredients and Substitutions

Zucchini – preferably with dark green peel as they are slightly firmer and thus better for pan cooking in my view.
Lemon
Olive oil
Cashew nuts – or other nuts of choice
Sugar – I prefer brown sugar
Oregano – fresh or dried
Dill – fresh tastes best
Salt – to taste

How to prepare the Italian pan-braised zucchini?

1st: Cut the washed zucchini into thin stripes (but not too thin, pinky finger size). Sauté for a while in olive oil on low heat. Cover with lid.

2nd: Next add in the lemon juice, sugar (dissolve in lemon 1st) and cashew nuts. Sprinkle with oregano, dill and sea salt and let cook until zucchini are cooked. Stir frequently and cover with a lid if needed.

Italian braised zucchini (sweet and sour)

The European Dish

Easy stove top Italian – style braised zucchini with cashew nuts – in a sweet and sour sauce. Delicious and easy light summer meal or a side dish (appetizer) for any occasion.

Cook ModePrevent your screen from going dark

3 medium zucchini, green
1 medium lemon
4 tbsp. olive oil
1 tbsp. sugar
50 g cashew nuts
1 tsp. oregano
pinch of dill
sea salt to taste

First, wash zucchini and remove the top and bottom. Then, cut into thin stripes lengthwise. Cut each stripe in two.
Then, add olive oil and zucchini into a preheated non-stick pan and braise on all sides until zucchini change color.
Next, in a small bowl squeeze the lemon juice and mix with the sugar. Stir to dissolve sugar completely.
Cut the cashew nuts and add to the pan with zucchini together with the lemon-sugar sauce.
Sprinkle with oregano and dill, season with salt to taste and let zucchini cook well on all sides. Stir frequently and add more oil if needed.
Finally, when zucchini are cooked (should be crunchy and not mushy), remove from stove top and serve immediately.

VARIATIONS: Use pork lard or butter, instead of olive oil. Use honey (or maple syrup instead of sugar).
Tips:

Do not overcrowd the pan – the taste will change if more zucchini are added.
Stir frequently to prevent zucchini from sticking to pan
Use lid in the beginning of cooking to trap some of the zucchini juices in the pan. Remove lid at the end of cooking.