If you’re looking for a way to use up some of that summer zucchini, try this recipe for Zucchini Caponata. The combo of zucchini, tomatoes and olives makes a great topping for grilled bread or a quick, fresh sauce for cooked pasta. I bet it would also be really good as a topping for grilled chicken or pork.
The recipe calls for adding 2 teaspoons of sugar to the cooked zucchini mixture but next time I’d only use one teaspoon. For a little oomph, I added a few dashes of crushed red pepper and a splash of red wine vinegar. A garnish of freshly grated Parmesan cheese or crumbled feta or goat cheese would also be a great addition to the caponata. Enjoy!
-recipe from kingarthurflour.com
You can also add diced grilled slices of eggplant for an extra-smoky twist. Makes about 3 cups.
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)
Heat the oil, and fry the zucchini, onion, garlic, and tomatoes for 30 minutes, covered.
Remove the cover, and cook an additional 10 to 15 minutes to evaporate any extra liquid.
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.