No, I haven't given up on Zucchini week. I just got a little busy. Sorry! I received this recipe from my sister. It definitely puts an interesting spin on caponata. All the caponata that I have eaten has been made with eggplant but since zucchini is so prevalent at this time of year, why not try zucchini caponata instead??!
Now wait a minute, don't you go thinking that my sister is someone who actually eats something like caponata. No, absolutely not. She is definitely not a vegetable eater. She was nice enough to send me this recipe that she found while searching through the King Arthur Recipes on their website. She also found the Zucchini Cake recipe which I'll post tomorrow. Thanks to both my sister and my friend V for providing this recipe. I'm definitely going to try them both!
ZUCCHINI CAPONATA
Ingredients
2 tablespoons olive oil
2 cups chopped zucchini
1 cup chopped onion
2 large garlic cloves, peeled and chopped or minced
1 1/2 cups chopped tomato
2 to 3 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup halved grape or cherry tomatoes
1 to 2 tablespoons drained capers
1/4 cup pitted halved black olives, preferably oil-cured
1/4 cup chopped fresh basil, parsley, or oregano (optional)
Directions
1. Heat the oil, and fry the zucchini, onion, garlic, and tomatoes for 30 minutes, covered.
2. Remove the cover, and cook an additional 10 to 15 minutes to evaporate any extra liquid.
3. Add the sugar, salt, and pepper; stir and remove from heat. When lukewarm, stir in the cherry tomatoes, capers, and olives. Store covered and refrigerated until ready to use.
Enjoy!
The Creative Cook
Friday, August 21, 2009
Thursday, August 20, 2009
ZUCCHINI WEEK - ZUCCHINI PIE
sideThis zucchini pie recipe comes from my friend T. She tells me that it should be used as a side dish. I'm thinking that it could be a good appetizer too. It is a "savory" pie meaning that it isn't sweet. I have never eaten zucchini pie but it sounds good. I'm thinking that my mom or my grandmother made a pie similar to this one. Anyway, it wouldn't surprise me if they did. I'm still hoping that my friend V will send me the zucchini cake recipe. It is a chocolate cake recipe that she got from the King Arthur Flour bag several years ago.
Zucchini Pie
Crust:
2 cans (8 ounces each) crescent rolls
Press crescent rolls into and up sides of 9 x 13 inch pan or 2 pie pans. Pinch all seams to seal. Set aside.
Filling:
¼ to ½ cup butter or margarine
*6-8 cups thinly sliced zucchini/yellow squash
½ cup minced fresh or ground parsley
¾ teaspoon pepper
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon garlic powder or 2 garlic cloves
4 eggs (beaten)
4 cups mozzarella cheese
¾ teaspoon salt
Options:
*Add sliced onions to taste up to 2 cups and sauté with zucchini/squash.
Filling:
Melt butter in large skillet. Sauté’ zucchini and spices until zucchini are tender.
In separate bowl, combine eggs, cheese and salt. Gently toss zucchini with egg mixture. Pour into crust.
Preheat over to 375 degrees.
Bake 35-40 minutes or until center is set.
Zucchini Pie
Crust:
2 cans (8 ounces each) crescent rolls
Press crescent rolls into and up sides of 9 x 13 inch pan or 2 pie pans. Pinch all seams to seal. Set aside.
Filling:
¼ to ½ cup butter or margarine
*6-8 cups thinly sliced zucchini/yellow squash
½ cup minced fresh or ground parsley
¾ teaspoon pepper
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon garlic powder or 2 garlic cloves
4 eggs (beaten)
4 cups mozzarella cheese
¾ teaspoon salt
Options:
*Add sliced onions to taste up to 2 cups and sauté with zucchini/squash.
Filling:
Melt butter in large skillet. Sauté’ zucchini and spices until zucchini are tender.
In separate bowl, combine eggs, cheese and salt. Gently toss zucchini with egg mixture. Pour into crust.
Preheat over to 375 degrees.
Bake 35-40 minutes or until center is set.
Enjoy!
The Creative Cook
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