Zucchini Caponata

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Recipe photo
Hands-on time:
Total time:
Yield: About 3 cups, 9 servings

Recipe photo

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, watch our video at how2heroes.com. To watch our quick and easy tip for seasoning your grill between batches of dough, click here.

Zucchini Caponata

star rating (1) rate this recipe »
Hands-on time:
Total time:
Yield: About 3 cups, 9 servings
Published: 01/01/2010

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)

Tips from our bakers



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.

Nutrition information

Serving Size: 92g, 1/3 cup Servings Per Batch: 9 Amount Per Serving: Calories: 55 Calories from Fat: 31 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 this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 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!
1
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