Zucchini Caponata

An ideal dish for putting all the good things in your garden to use, this can easily be doubled if you’d like to have extra on hand for a quick pizza topping. You can also add diced grilled slices of eggplant for an extra-smoky twist.



Prep time

1 hour

Cook time

30 minutes



Cook it with our

Classic Cast Iron Skillet


  • 2 tablespoons olive oil
  • 2 cups chopped zucchini
  • 1 cup diced onion
  • 2 large garlic cloves, peeled and chopped or minced
  • 1 ½ cups chopped tomato (1 large or 2 medium tomatoes)
  • 1 teaspoon to 1 tablespoon sugar (depending on acidity of the tomatoes)
  • ¼ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • ½ cup halved grape or cherry tomatoes
  • 1 to 2 tablespoons drained capers
  • ¼ cup pitted halved black olives, preferably oil-cured
  • ¼ cup chopped fresh basil, parsley, or oregano (optional)


  1. Place a large skillet over medium-low heat. Add the oil, then the zucchini, onion, garlic, and tomatoes. Cover and cook for 10 minutes.
  2. 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.
  3. When lukewarm, stir in the capers, cherry tomatoes, olives, and fresh herbs. Store covered and refrigerated until ready to use.


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