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Zucchini Caponata

Author: PJ Hamel, entered by Susan Reid

Zucchini Caponata Recipe

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.

At a glance

About 3 cups, 9 servings
Nutrition information


Choose your measure:

  • 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)


  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.