Zucchini Caponata Lodge Cast Iron Recipes

ZUCCHINI CAPONATA WITH OLIVE DIRT

Steps:

• Heat a wide saute pan over medium heat and add olive oil. Add the onions and garlic and cook until translucent. Add the zucchini and let caramelize, stirring occasionally, about 10 minutes. Add the capers, raisins, basil and thyme. Deglaze with the vinegar. Add the pureed yellow tomato. Cook over high heat until everything is coated and mixed together, about 3 minutes. Season with sugar and some salt and pepper.
• Bring neutral oil to 375 degrees F in a deep-fryer. (See Cook's Note.) Place pine nuts in a mesh strainer, then lower them carefully into the oil and let fry until golden. Lift back out to a paper towel-lined tray and season lightly with salt.
• Put zucchini caponata into a bowl. Sprinkle pine nuts and Olive Dirt on top. Garnish with fresh basil leaves and basil buds.
• Preheat the oven to 350 degrees F.
• Pulse olives, panko, flour, butter, cocoa powder and some salt in a food processor until it resembles wet dirt. Spread on a parchment paper-lined baking sheet and toast in the oven, 15 minutes. Allow to cool, then pulse again in food processor.

EASY CAPONATA

Steps:

• Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
• Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.