Best Zucchini Caponata Recipes

Zucchini Caponata with Olive Dirt image

Provided by Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 21

1/2 cup olive oil
1 onion, julienne
1 tablespoon minced garlic
5 zucchini, split and sliced on the bias
1/4 cup capers
1/4 cup golden raisins
Leaves from 1 bunch fresh basil, plus additional for garnish
1 sprig fresh thyme
1/4 cup red wine vinegar
2 cups yellow tomato puree
2 tablespoons sugar
Salt and freshly ground black pepper
Neutral oil, like canola, for frying
1 cup pine nuts
Olive Dirt, recipe follows
200 grams pitted Kalamata olives
200 grams panko
100 grams all-purpose flour
75 grams unsalted butter
25 grams dark cocoa powder
Salt

Steps:

Heat a wide saute pan over medium heat and add olive oil. Add the onions and garlic and cook until translucent. Add the zucchini and let caramelize, stirring occasionally, about 10 minutes. Add the capers, raisins, basil and thyme. Deglaze with the vinegar. Add the pureed yellow tomato. Cook over high heat until everything is coated and mixed together, about 3 minutes. Season with sugar and some salt and pepper.
Bring neutral oil to 375 degrees F in a deep-fryer. (See Cook's Note.) Place pine nuts in a mesh strainer, then lower them carefully into the oil and let fry until golden. Lift back out to a paper towel-lined tray and season lightly with salt.
Put zucchini caponata into a bowl. Sprinkle pine nuts and Olive Dirt on top. Garnish with fresh basil leaves and basil buds.
Preheat the oven to 350 degrees F.
Pulse olives, panko, flour, butter, cocoa powder and some salt in a food processor until it resembles wet dirt. Spread on a parchment paper-lined baking sheet and toast in the oven, 15 minutes. Allow to cool, then pulse again in food processor.

Zucchini Caponata image

Provided by L D @windella

Categories Vegetables

Number Of Ingredients 14

- 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

Steps:

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.