Zucchini Caponata Recipe

Name: Zucchini Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1/3 c. olive or vegetable oil; 1 c. chopped onions; 1/2 c. sliced celery; 1/4 c. chopped yellow bell pepper; 1/4 c. chopped red bell pepper; 3 c. cubed zucchini; 2 c. seeded, chopped tomatoes; 2 Tbsp. chopped fresh basil or 2 tsp. basil leaves; 1 tsp. salt; 1/4 tsp. pepper; 2 Tbsp. lemon juice; 1/2 c. small pitted ripe olives; 2 Tbsp. capers, drained

Servings: persons

1/3 c. olive or vegetable oil
1 c. chopped onions
1/2 c. sliced celery
1/4 c. chopped yellow bell pepper
1/4 c. chopped red bell pepper
3 c. cubed zucchini
2 c. seeded, chopped tomatoes
2 Tbsp. chopped fresh basil or 2 tsp. basil leaves
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. lemon juice
1/2 c. small pitted ripe olives
2 Tbsp. capers, drained

1
Heat oil in heavy 2-quart saucepan over medium-high heat.
2
Add onions, celery and peppers.
3
Cook and stir 5 to 10 minutes or until tender.
4
Add zucchini, tomatoes, basil, salt and pepper. Reduce heat to medium.
5
Cook for 15 to 20 minutes or until vegetables are softened, stirring occasionally.
6
Remove from heat. Stir in remaining ingredients.
7
Refrigerate 8 to 12 hours or overnight.
8
Serve pita bread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 c. olive or vegetable oil, 1 c. chopped onions, 1/2 c. sliced celery, 1/4 c. chopped yellow bell pepper, and more.

Yes, Zucchini Caponata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Caponata

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