Summer Squash Caponata
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Extra-virgin olive oil
- 1½pounds medium green zucchini, cut into ¾-inch cubes
- Kosher salt and black pepper
- 1½pounds yellow summer squash, cut into ¾-inch cubes
- 1large onion, diced (about 1½ cups)
- 6celery stalks, diced (about 1 cup)
- Pinch of red-pepper flakes
- 1tablespoon granulated sugar
- 3tablespoons red- or white-wine vinegar
- 2tablespoons medium capers, rinsed, soaked in cold water for 10 minutes and drained
- 24green olives, such as Castelvetrano or Cerignola, for garnish
- 6hard-boiled eggs (9-minute), for garnish
- Italian parsley leaves, for garnish
- Basil leaves, for garnish
- 12(½-inch) slices Italian or French bread, toasted
Nutritional analysis per serving (8 servings)
186 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 8 grams protein; 668 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour ½ 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.
- Step 2
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.
- Step 3
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.)
- Step 4
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.
Private Notes
Comments
Every summer I cook up something similar...a pan of sweet onions, zucchini, gold bar squash, garlic sauteed in olive oil. Sometimes in slices, sometimes in a dice. With lots of dried basil and oregano. A splash of vinegar, hot pepper flakes. Eat it all week, hot, warm, room temp. May add pasta, mushrooms, chick peas, toasted walnuts, feta for a casserole. Even better if you let it sit for awhile. Oh, and I always cook the onions first to flavor the pan.
For years I have dreaded the annual arrival of squishy vegetable season. The unholy trinity of zucchini, summer squash, and eggplant. People would always say, "you just don't like it because you haven't had it pickled/fried/done by me/baked in a cake/sauteed in a twinkie". Even bacon did nothing to redeem it. But finally, this recipe has restored my faith in summer squash and the genius of chefs. This was fantastic. I will never again flee from zucchini.
not being fond of the flavor of cooked celery I substitute fresh fennel
I used a little under three pounds of squash and cooked it in the air fryer, 400 degrees for 25 minutes, checking and shaking every 5 minutes or so. While the squash cooked I sautéed the onions and celery (I used a fine dice on the latter). My hubby doesn’t like capers so we omitted them, but we used manzanilla olives stuffed with anchovies. The results were delicious! I’d definitely make this again.
I love all of David Tanis' recipes!
Over the top delicious!
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