The sweet and sour zucchini (also known as zucchini caponata) is a quick and tasty recipe, in which the zucchini are cooked in a pan with spring onion, raisins and pine nuts and then flavored with sugar and vinegar. Excellent as a side dish, as a vegetarian appetizer or as a condiment for delicious bruschetta, sweet and sour zucchini have a delicate and aromatic flavour, enriched by the scent of fresh herbs such as mint and basil.
Unlike the classic Sicilian caponata, the recipe I suggest does not involve frying: the zucchini are in fact stewed in a pan with a little extra virgin olive oil, a little spring onion and a little celery. A very simple and fast method with which you will get a lighter but still good and tasty dish.
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- DifficultyVery easy
- Preparation time10 Minutes
- Cooking time20 Minutes
- Serving4 servings
- Cooking methodStove
- SeasonalitySpring, Summer and Autumn
Ingredients for sweet and sour zucchini caponata
- Power 276,66 (Kcal)
- Carbohydrates 24,35 (g) of which sugars 6,34 (g)
- Proteins 8,94 (g)
- Fat 19,16 (g) of which saturated 2,33 (g)of which unsaturated 5,84 (g)
- Fibers 4,60 (g)
- Sodium 118,04 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
How to prepare sweet and sour zucchini caponata
Qui puoi leggere la ricetta in italiano!
Clean the celery stalk, depriving it of the external filaments, and cut it into slices. Clean the spring onion by discarding the first layer but keeping the green leaves; cut it into thin slices.
Pour the oil into a large non-stick pan and add the spring onion and celery. Turn on the flame and, as soon as they begin to fry, add a little water, about 2-3 tablespoons.
Cover with a lid, lower the heat to medium intensity and let the zucchini caponata cook for about 10 minutes, stirring occasionally. When the courgettes are tender, remove the lid and let the cooking juices reduce.
How to store sweet and sour zucchini
The zucchini caponata can be kept for 3 or 4 days in the refrigerator, closed in a glass jar.
Tips and variations
Raisins and sugar are used to accentuate the sweet taste of the zucchini: if you prefer you can use only one of the two things.
In addition to basil and mint you can use oregano and thyme.