Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Zucchini Caponata
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
This take on caponata uses zucchini instead of eggplant. Zucchini absorbs less oil than eggplant, so this side feels lighter than some traditional versions. Finished with briny olives and fresh herbs, it’s a versatile side (or antipasto) that works warm or at room temperature.
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Directions
- Sauté 3 smashed garlic cloves and 1 each chopped onion and fennel bulb in olive oil in a large skillet over medium heat. Add 2 chopped small zucchini and 1 chopped yellow bell pepper; cook until softened. Add 1/2 cup water, 2 tablespoons each red wine vinegar and tomato paste, 2 teaspoons sugar, 1 teaspoon kosher salt and a pinch of red pepper flakes; cover and cook 5 minutes. Add 1/3 cup each chopped green olives and parsley. Top with fennel fronds.
