Keto Italian Zucchini Caponata
⏱ Prep: 25 min🍳 Cook: 15 min✅ Ready: 40 min
126
Calories
4.2g
Net Carbs
1.5g
Protein
11.1g
Fat
⏱ Prep: 25 min🔥 Cook: 15 min⏰ Ready: 40 min
How to Make It
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.
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