I make this because my zucchini patch is a tiny, judgmental zucchini mafia and I owe them tribute. Nonna’s Sauteed Zucchini Delight is basically zucchini tossed into a hot pan until it gives up its secrets: a little caramelization, a little char, and a lot of flavor with almost no dignity. It’s quick, forgiving, and somehow feels fancy enough to serve to guests who think “zoodles” are a personality trait. Try it because vegetables shouldn’t be boring and because pan-roasted zucchini is the adult version of comfort food (with slightly fewer snacks for toddlers).

One time my husband decided to “help” by shredding zucchini with the grater attachment and then forgot to stop. Sixty grated zucchinis later we had enough to repave the driveway. The kids thought it was a craft project and built a zucchini fort. I sautéed the first pan, declared it edible, and then pretended the rest never happened. Also, yes, I cried into the last bowl of olive oil. It was a bonding experience or a public health concern — depending on who you ask.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🧡

MORE OF OUR FAVORITE…

Why You’ll Love This Nonna’s Sauteed Zucchini Delight

– It’s fast: dinner-ready in about the time you spend arguing over who left the milk out.
– It’s forgiving: overcook a little and it still tastes like you meant to do that.
– Flavor-packed: garlic, a hit of acid, and a touch of nuttiness make zucchini act like it’s wearing sunglasses.
– Makes you look like someone who owns a cast-iron pan and knows how to use it (even if it’s my too-small pan again).

Time-Saving Hacks

– Use pre-cut zucchini from the market. Yes, it feels like cheating. Yes, I do it.
– Skip the fancy garnish and toss in everything while the pan’s still hot — fewer bowls to wash, fewer witnesses to your chaos.
– Microwave the zucchini for 30 seconds to take off the chill and speed up sauté time. Kitchen sins: 1, dishpan: 0.

Serving Ideas

– Serve with crusty bread to sop up the juices and pretend it’s Italian magic.
– Top with grated Parmesan or vegan parm if you’re showing off or hiding from dairy.
– Serve with wine if the kids drove you nuts; lemonade if they didn’t (or if you’re a saint).
– Keep it simple: warm bowl, spoon, and no judgments about the state of your countertop.

What to Serve It With

– Grilled chicken or baked fish for a protein-pretending-to-be-elegant dinner.
– Over pasta or tossed with quinoa for a one-pan-ish meal that won’t ruin your evening.
– As a side to roasted meats when you want the meal to look like you planned it ahead.

Tips & Mistakes

– Don’t overcrowd the pan. Yes, you’ll be tempted to cram it in; resist. You want browning, not steaming.
– Salt toward the end to keep things from getting soggy. Learn from my panic-salting.
– If the zucchini is floppy, crank the heat and let it develop color — flavor hides in the slightly charred bits.
– Use a wide pan if you own one. If you don’t, handwash fewer things and still pretend your tiny pan is fine.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Reheat gently in a skillet to revive the texture, or eat cold like a very specific salad.
– Keeps 3–4 days refrigerated in an airtight container if your family doesn’t unite against it first.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add red pepper flakes for heat, lemon zest for brightness, or toasted pine nuts for drama.
– Toss in cherry tomatoes at the end for a juicy surprise, or stir in fresh herbs if you’re pretending you had time to buy them.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!