About
This dish is typically made with eggplant, but zucchini makes a great substitute for this hearty Italian tomato based side dish. Garlic and diced onions are sauteed in olive oil in a heavy bottom pot and browned with cubed zucchini. Diced tomatoes are added, along with white wine vinegar and capers. It is garnished with nutty, toasted pine nuts and fresh basil.
Ingredients
- 4 tablespoon olive oil
- 3 clove garlic
- â…“ cup onion
- 6 ounce zucchini
- ½ teaspoon coarse kosher salt by morton
- 14.5 ounce petite diced tomatoes by hunt's
- 2 tablespoon white wine vinegar by alessi
- 1 tablespoon, whole pieces capers
- 1 tablespoon basil
- 2 tablespoon, whole pieces pine nuts
Instructions
- Heat a medium sized heavy bottom pan, over medium-high heat until hot. Add oil, then garlic and onions. Stirring briefly.
- Add cubed zucchini and cook together with onions and garlic for 3-5 minutes until browned and softened.
- Turning heat down if necessary, but cooking until zucchini has a nice brown color. Add salt and stir.
- Add diced tomatoes, vinegar and capers. Simmer for another 5 minutes.
- In the meantime, toast pine nuts in a dry pan on low heat until lightly, golden brown.
- Top finished dish with toasted pine nuts and julienned basil.
Nutrition Facts
- Servings: 6
- Calories: 126.0kcal/527.0kJ (per serving)
- Fat: 11.1g (per serving)
- Carbs: 5.9g (per serving)
- Protein: 1.5g (per serving)
