Best 3 Summer Squash Caponata Recipes

"Summer Squash Caponata" is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up summer squash and other fresh vegetables, and it is also a healthy and flavorful option. With its sweet and tangy flavors, "Summer Squash Caponata" is sure to be a hit at your next gathering. This article will provide you with the best recipe to create this dish, so you can enjoy its unique and delicious taste.

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SUMMER SQUASH CAPONATA

Summer Squash Caponata image

Caponata, a sweet and sour vegetable dish of Sicilian origin, is usually made with eggplant, but this version is made with zucchini and yellow squash, and dotted with capers and olives. Served at room temperature, caponata often graces the antipasto table at restaurants, but it can also be a main course or a side dish. At home, it can top crostini, a perfect accompaniment to drinks. For a picnic, serve it with good canned tuna and hard-cooked eggs.

Provided by David Tanis

Categories brunch, lunch, finger foods, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

Extra-virgin olive oil
1 1/2 pounds medium green zucchini, cut into 3/4-inch cubes
Kosher salt and black pepper
1 1/2 pounds yellow summer squash, cut into 3/4-inch cubes
1 large onion, diced (about 1 1/2 cups)
6 celery stalks, diced (about 1 cup)
Pinch of red-pepper flakes
1 tablespoon granulated sugar
3 tablespoons red- or white-wine vinegar
2 tablespoons medium capers, rinsed, soaked in cold water for 10 minutes and drained
24 green olives, such as Castelvetrano or Cerignola, for garnish
6 hard-boiled eggs (9-minute), for garnish
Italian parsley leaves, for garnish
Basil leaves, for garnish
12 (1/2-inch) slices Italian or French bread, toasted

Steps:

Pour 1/2 inch olive oil into a large, wide skillet over medium-high heat. When oil is hot, add enough zucchini to cover bottom of pan. Season lightly with salt and pepper. Let zucchini sizzle and brown slightly. Cook, stirring, until softened, about 5 minutes. Remove to a large bowl with a slotted spoon. Continue cooking zucchini and summer squash in batches, adding oil to the pan as necessary.
In the same skillet, cook the onions over medium-high heat, stirring, until softened, 5 to 7 minutes. Add celery and cook for 2 to 3 minutes more. Season with salt and pepper and transfer onion mixture to bowl with zucchini.
To the bowl, add red-pepper flakes, sugar, vinegar and capers. Toss gently together. Taste and adjust, making sure the seasoning is bright, with a balanced sweet-sour flavor. Leave for 10 to 15 minutes and taste again. (If time permits, let the flavors marry for an hour or more before serving. The caponata may be refrigerated for up to 2 days; bring to room temperature to serve.)
Transfer mixture to a large platter. Top with olives and hard-cooked eggs, halved or quartered. Garnish with parsley and basil leaves. Serve at room temperature with toasted bread for making crostini.

EASY CAPONATA

Easy Caponata image

Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!

Provided by Carmencita

Categories Side Dish Vegetables Squash Summer Squash

Time 56m

Yield 6

Number Of Ingredients 15

Ingredients

2 stalks stalk celery, chopped into 1/4-inch pieces
½ cup olive oil
1 onion, thinly sliced
1 medium eggplant, chopped into bite-size pieces
2 red bell peppers, thinly sliced
2 zucchini, cubed
1 ¾ cups tomato puree (passata)
½ cup white vinegar
1 tablespoon white sugar
10 black olives, pitted
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon capers
salt and ground black pepper to taste
10 leaves basil, chopped

Steps:

Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 25.2 g, Fat 20.9 g, Fiber 7.1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 424 mg, Sugar 14 g

SQUASH CAPONATA

Squash Caponata image

Provided by Alex Guarnaschelli

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 medium butternut squash, peeled and cut into small cubes (about 1/2-inch)
1 tablespoon granulated sugar
3 tablespoons extra-virgin olive oil, divided
Kosher salt
1 tablespoon dried oregano
3 tablespoons red wine vinegar
2 heaping tablespoons golden raisins
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and grated
1 cup canned San Marzano whole plum tomatoes, drained of their liquid and broken into small pieces
3 medium-size stalks celery, cut into thin rounds
2 large zucchini, halved lengthwise and thinly sliced
1 tablespoon capers, drained
12 green olives, preferably Cerignola, pitted and chopped

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, toss the squash with the sugar and half of the olive oil. Season with salt and stir in the oregano. Arrange the squash in a single layer on a baking sheet and place it in the center of the oven. Cook until the squash is tender but still holds its shape and is somewhat firm, 15 to 20 minutes.
In a small bowl, combine the red wine vinegar and the raisins. Set aside.
Heat a medium skillet and add a little of the remaining olive oil. When it begins to smoke lightly, add the onions and garlic. Season with salt and cook until they are translucent, 2 to 3 minutes. Transfer to a bowl and stir in the tomatoes, celery, zucchini, capers, and olives. Stir to blend. Refrigerate.
When the squash is cooked, remove from the oven and allow it to cool. Stir it into the onion mixture. Stir in the raisins and vinegar. Taste for seasoning. Refrigerate until ready to serve.

Tips:

Choose the right zucchini. Look for small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are too large or have blemishes, as they may be bitter.
Slice the zucchini evenly. This will help them cook evenly. If you are using a mandoline, be sure to use the safety guard to protect your fingers.
Don't overcrowd the pan when frying the zucchini. This will prevent them from cooking evenly and becoming soggy.
Use a well-seasoned cast iron skillet or grill pan. This will help the zucchini get a nice sear and prevent them from sticking.
Don't overcook the zucchini. They should be cooked until they are tender but still have a slight crunch.
Serve the zucchini caponata warm or at room temperature. It is also delicious served chilled as a salad.

Conclusion:

Zucchini caponata is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up summer zucchini and is also a healthy and affordable meal. With its sweet and sour flavor, zucchini caponata is sure to please everyone at your table.