Cooking for Wellness

Zucchini and Summer Agrodolce

May. 30, 2018

Agrodolce in Italian means sweet and sour – and that’s what this dish is. It’s a tasty way to use up your extra zucchini or summer squash, two veggies that come loaded with fiber and nutrients but not many calories.


  • 2lbs Zucchini
  • 2lbs Summer Squash
  • 1 cup Red wine vinegar
  • 1 cup Sugar
  • 5 Tbs Olive oil
  • 3 Tbs Mint
  • 3 Tbs Basil
  • 1 Tbs Parsley
  • 3 Garlic cloves
  • 1 Tbs Red chili flake
  • salt
  • pepper


  1. Cut zucchini and squash in long slices 1/8 of and inch thick.
  2. Sprinkle salt over zucchini and squash and place in colander in sink for 20 minutes. Pat dry.
  3. Heat 4 Tbs olive oil in sauté pan to medium-high heat and lightly brown vegetables in batches.
  4. Place zucchini and squash in shallow bowl.
  5. In a separate pan, heat olive oil to medium high heat. Cool garlic in pan until golden brown.
  6. Add vinegar and sugar. Bring to boil. Add red chili flake. Check seasoning.
  7. Add basil and mint.
  8. Pour mixture over zucchini and squash. Let rest for 30 minute.
  9. Finish with parsley. Can be eaten then or hold until the next day.