Zucchini Caponata

Zucchini Caponata Recipe

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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.

★★★★★ 1 vote


1/3 c olive or vegetable oil
1 c chopped onions
1/2 c chopped celery
1/4 c chopped yellow bell pepper
1/4 c chopped red bell pepper
3 c chopped zucchini
2 c seeded,chopped tomatoes
2 tablespoons chopped fresh basil
1 t. salt
1/4 t. pepper
2 tablespoons lemon juice
1/2 c small pitted ripe olives
2 tablespoons capers,drained
3-4 anchovies,chopped


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.

About Zucchini Caponata

Course/Dish: Vegetables
Dietary Needs: Vegetarian