Zucchini Caponata

Zucchini Caponata Recipe

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By
@windella

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8

Ingredients

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  • ·
    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
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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
  • ·
    1/4 t. pepper
  • ·
    2 tablespoons lemon juice
  • ·
    1/2 c small pitted ripe olives
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    2 tablespoons capers,drained
  • ·
    3-4 anchovies,chopped

How to Make Zucchini Caponata

Step-by-Step

  1. Heat 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.

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About Zucchini Caponata

Course/Dish: Vegetables
Dietary Needs: Vegetarian




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