Best 6 Zucchini Caponata With Olive Dirt Recipes
"Zucchini caponata with olive dirt" is a delicious and unique dish that combines the flavors of zucchini, eggplant, tomatoes, and olives. This flavorful dish is a great vegetarian entree or side dish and can be served hot or cold. The caponata can be customized to your liking with the addition of various herbs and spices, making it an excellent choice for adventurous cooks who want to experiment in the kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI CAPONATA | LODGE CAST IRON
This dish is ideal dish putting all the good things in your garden to use.
Provided by Susan Reid
Categories Side Recipes
Yield 8 - 10
Number Of Ingredients 12
Steps:
- Place a large skillet over medium-low heat. Add the oil, then the zucchini, onion, garlic, and tomatoes. Cover and cook for 10 minutes.
- Uncover and cook an additional 10 to 15 minutes, stirring frequently, until all the liquid has evaporated. Stir in the sugar, salt, and pepper; remove from the heat.
- When lukewarm, stir in the capers, cherry tomatoes, olives, and fresh herbs. Store covered and refrigerated until ready to use.
ZUCCHINI AND OLIVE FLATBREAD
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.
- On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.
- Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.
SUMMER SQUASH CAPONATA
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
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
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
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
ZUCCHINI CAPONATA
Every year my family has a beach trip in August,this year will be the 30th year. It began as a fish fry,but now everyone brings whatever they want to eat, I'm already thinking about what I'll take. I saw this recipe and thought it would be something different and tasty. By August,I'll have lots of zucchini tomatoes and basil in the garden,I didn't plant eggplant this year. I added anchovies to the original recipe since I love them. I'll serve this with pita wedges.
Provided by L D @windella
Categories Vegetables
Number Of Ingredients 14
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.
CAPONATA WITH FENNEL, OLIVES AND RAISINS
Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds. Roberta Gangi: Few salads epitomize Sicilian cuisine as much as caponata, which probably takes its name from an essential ingredient (though not the principal one), capers. Like so much of Sicilian cuisine, caponata comes to us from the Arabs. Indeed, a case could be made that their contributions to Sicilian food, and to some extent the Sicilian language, are the Arabs' most enduring legacy in the living culture of twenty-first century Sicily. There are various recipes for caponata; some include artichokes or sweet peppers. In order of amount, the necessary ingredients are eggplants (aubergines), celery, green olives, tomatoes (a modern addition), onions, capers, virgin olive oil, vinegar, sugar. The ingredients must be prepared carefully. The celery, for example, should not be overcooked and must remain firm. The cured or salted capers must be thoroughly rinsed. The aubergines may be steamed slightly and then sautéed, though some purists prefer frying. The histories of human migrations are full of agricultural introductions; domesticated wheat probably arrived in Sicily only around 7,000 BC. Like many fruits and vegetables, aubergines (Solanum Melongena) may have been known to the ancient Romans, perhaps as something encountered on the eastern fringes of their Empire. The eggplant is native to southern India. It was introduced in the Mediterranean region by the Arabs in their rapid expansion ever westward from the Middle East. Chilled caponata, with its slightly exotic aroma and taste, is the perfect complement to the cold salads of summer, but is enjoyable year round. If somebody in Sicily offers you "Baroque" caponata they plan to sprinkle powdered unsweetened Modica Chocolate over it just before serving --an interesting touch but not welcome by all diners. Here's a basic recipe.
Provided by Phil Franco
Categories Spreads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes.
- Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
- Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil.
- Season caponata to taste with sugar, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature. Makes 6 cups.
Nutrition Facts : Calories 263.7, Fat 15.4, SaturatedFat 2.1, Sodium 386.5, Carbohydrate 32.8, Fiber 8.1, Sugar 19.4, Protein 3.8
Tips:
- Choose firm and tender zucchini for best results.
- Slice the zucchini thinly and evenly so that it cooks evenly.
- Don't overcrowd the pan when cooking the zucchini. Cook it in batches if necessary.
- Use a large skillet or Dutch oven to ensure that all the ingredients have enough space to cook evenly.
- Be patient and allow the caponata to simmer for at least 30 minutes, or until the vegetables are tender and the sauce has thickened.
- Serve the caponata warm or at room temperature. It can be enjoyed as an appetizer, side dish, or main course.
Conclusion:
Zucchini caponata is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up summer zucchini and is a perfect dish for a potluck or picnic. The combination of sweet and savory flavors, along with the crunchy texture of the vegetables, makes this dish a real crowd-pleaser.
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