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prep time
25 min
cook time
15 min
ready time
40 min
Keto Italian Zucchini Caponata
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.
Net Carbs
4.2 g
Fiber
1.7 g
Total Carbs
5.9 g
Protein
1.5 g
Fats
11.1 g
126 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive Oil
4 tablespoon
Garlic
3 clove
Onion
⅓ cup
Zucchini
6 ounce
Coarse Kosher Salt by Morton
½ tsp
Petite Diced Tomatoes by Hunt's
14-½ ounce
White Wine Vinegar by Alessi
2 tbsp
Capers
1 tablespoon, whole pieces
Basil
1 tablespoon
Pine Nuts
2 tablespoon, whole pieces
Recipe Steps
steps 6
40 min
Step 1
Heat a medium sized heavy bottom pan, over medium-high heat until hot. Add oil, then garlic and onions. Stirring briefly.Step 2
Add cubed zucchini and cook together with onions and garlic for 3-5 minutes until browned and softened.Step 3
Turning heat down if necessary, but cooking until zucchini has a nice brown color. Add salt and stir.Step 4
Add diced tomatoes, vinegar and capers. Simmer for another 5 minutes.Step 5
In the meantime, toast pine nuts in a dry pan on low heat until lightly, golden brown.Step 6
Top finished dish with toasted pine nuts and julienned basil.
