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.
- 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
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1. Heat the oil, and fry the zucchini, onion, garlic, and tomatoes for 30 minutes, covered. |
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2. Remove the cover, and cook an additional 10 to 15 minutes to evaporate any extra liquid. |
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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
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- Recipe comments (1) »
Tips from our bakers
| Nutrition Facts | |
|---|---|
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Serving Size 92g, 1/3 cup
Servings Per Batch 9 |
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| 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
07/03/2009
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!
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