Zucchini Caponata: A Summer Veggie Party In A Pan

Alright, so let’s talk about one of those dishes that sounds kinda fancy but is actually super chill to make—Zucchini Caponata. If you’ve got a garden overflowing with zucchini (seriously, how do they grow so fast?), or you’re just trying to use up that sad squash sitting in the fridge—this is your golden ticket.

It’s hearty, a little tangy, a little sweet, and honestly? Even better the next day. Perfect for summer BBQs, weekday lunches, or scooping straight from the fridge when you’re too lazy to reheat. No judgment here.

🥄 What You’ll Need:

3 tbsp olive oil
1 medium onion, chopped
1 stalk celery, sliced
4 cloves garlic, sliced
1 red pepper, diced
1 yellow squash, diced
1 large zucchini, diced
1 plum tomato, diced
8oz tomato sauce
1/4 cup sliced Castelvetrano olives (those buttery green ones!)
2 tbsp capers
1/4 cup red wine vinegar
1–2 tbsp sugar (start with 1, then taste!)
Salt and pepper, to taste
1 tbsp tomato paste
1/3 cup chopped fresh parsley

🍳 How to Whip It Up:

Heat up the olive oil in a big ol’ skillet or saucepan—medium heat is your friend here.
Toss in the onions and celery. Let ’em get soft and a little golden—like 5 minutes-ish.
Now throw in that garlic, give it a swirl for about 30 seconds (don’t burn it, please), and then chuck in your red pepper, yellow squash, and zucchini. Stir it around and let everything mingle for like 8 minutes.
Time for the tomato paste—stir it in and let it kinda coat everything.
In goes the plum tomato, tomato sauce, olives, capers, vinegar, sugar, salt, and pepper. Yeah, it’s a lot, but this is where the magic happens.
Let it simmer gently for 15–20 minutes. You want everything tender but not mush.
Taste it. Does it need more sugar? More vinegar? Add a little splash or spoon until it hits that sweet-tangy spot.
Kill the heat and stir in the parsley. That fresh kick at the end is chef’s kiss.

Serve it warm, cold, room temp—whatever vibe you’re going for. Pile it on toasted bread, serve it over rice, scoop it onto grilled chicken, or eat it straight outta the bowl. Seriously, this stuff’s versatile.

😋 Little Tips You Didn’t Know You Needed:

Don’t skip the sugar. It balances the vinegar and tomatoes like a charm.
If you’ve only got regular green olives, it’s fine—but Castelvetranos really hit different.
Let it sit overnight if you can. The flavor gets so much deeper.
Leftover caponata in an omelet? Game changer.

❓FAQ’s

Can I skip the capers?

Sure, but they do add a salty little punch that makes things pop. If you’re out, try a splash of briny pickle juice. Yeah, really.

Is it supposed to be sweet?

A lil’ bit, yes! It’s that classic agrodolce (sweet + sour) combo. But if sweet’s not your thing, dial the sugar down. No rules here.

Can I freeze it?

Totally. Just let it cool completely, pop it in a container, and freeze for up to 2 months. Reheat gently to keep the texture decent.

What can I serve it with?

Crusty bread, grilled meats, pasta, couscous—or just grab a spoon. You do you.

Can I use canned tomatoes instead of fresh?

Yup. About 1/2 cup of canned diced tomatoes works fine. Drain a little of the juice if it looks too soupy.