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Zucchini Caponata




This makes a great topping for our Grilled Asiago Rounds and can easily be doubled if you like to have extra on hand for a quick pizza topping. You can also add diced grilled slices of eggplant for an extra-smoky twist. To see this tasty relish being made, click here. To watch our quick and easy tip for seasoning your grill between batches of dough, click here.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups chopped zucchini
  • 1 cup chopped onion
  • 2 large garlic cloves, peeled and chopped or minced
  • 1 1/2 cups chopped tomato
  • 2 to 3 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 cup halved grape or cherry tomatoes
  • 1 to 2 tablespoons drained capers
  • 1/4 cup pitted halved black olives, preferably oil-cured
  • 1/4 cup chopped fresh basil, parsley, or oregano (optional)

Directions

1. Heat the oil, and fry the zucchini, onion, garlic, and tomatoes for 30 minutes, covered.

2. Remove the cover, and cook an additional 10 to 15 minutes to evaporate any extra liquid.

3. Add the sugar, salt, and pepper; stir and remove from heat. When lukewarm, stir in the cherry tomatoes, capers, and olives. Store covered and refrigerated until ready to use.

Recipe summary

Hands-on time:
30 mins. to 45 mins.
Baking time:
Total time:
45 mins. to 60 mins.
Yield:
About 3 cups, 9 servings
Rate recipe
****+
Recipe comments (1) »

Tips from our bakers

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Nutrition Facts
Serving Size 92g, 1/3 cup
Servings Per Batch 9
Amount Per Serving
Calories 55 Calories from Fat 31
Daily Value*
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0g
Sodium 137mg
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 3g
Protein 1g
* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

Page:   1  
*****

07/03/2009

Steph from Cumberland, Maine

This was very tasty. I did use 2 TBS of capers and a Videlia onion added sweetness. It needed a bit more depth and a splash of balsamic vinegar made a big difference. I recommend fresh parsley and a bit of fresh basil. I 'll make this again!

Page:   1