zucchini caponata
(1 rating)
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Every year my family has a beach trip in August,this year will be the 30th year. It began as a fish fry,but now everyone brings whatever they want to eat, I'm already thinking about what I'll take. I saw this recipe and thought it would be something different and tasty. By August,I'll have lots of zucchini tomatoes and basil in the garden,I didn't plant eggplant this year. I added anchovies to the original recipe since I love them. I'll serve this with pita wedges.
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(1 rating)
yield
8 serving(s)
Ingredients For zucchini caponata
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1/3 c olive or vegetable oil
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1 c chopped onions
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1/2 c chopped celery
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1/4 c chopped yellow bell pepper
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1/4 c chopped red bell pepper
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3 c chopped zucchini
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2 c seeded,chopped tomatoes
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2 tablespoons chopped fresh basil
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1 t. salt
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1/4 t. pepper
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2 tablespoons lemon juice
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1/2 c small pitted ripe olives
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2 tablespoons capers,drained
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3-4 anchovies,chopped
How To Make zucchini caponata
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1Heat oil in a saucepan over medium high heat. Add onions,celery and peppers. Cook and stir 5 minutes or until tender. Add zucchini,tomatoes,basil,salt and pepper. Reduce heat to medium;cook 15 minutes or until vegetables are softened,stirring occasionally. Remove from heat,stir in remaining ingredients. Refrigerate 8-12 hours or overnight.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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