Zucchini Siciliano is based on a Sicilian eggplant-based dish called ‘Caponata’. Here, Zucchini is used instead of the more traditional eggplant.

This dish came about largely as a means to use up some zucchini and the last of a jar of black olives. I didn’t have any special ‘nationality’ in mind but the end result is called ‘Zucchini Siciliano’ because it reminded me of the Sicilian eggplant dish called ‘Caponata‘. That dish is generally served cold, however, while I originally created this with a view to serving it hot. That being said, it can easily be served as a hot side-dish, or a vegetable appetizer served hot or cold.

The Basic Method

Toss the Zucchini batons in a little olive oil and the thyme and let marinate briefly. I have kept the marinade here quite simple, but you can certainly vary the herb content with, say, Rosemary, or Oregano, or even a sprinkling of a commercially prepared Herbes de Provence.

Heat a ridge pan over a high flame and quickly sear the sticks just until grill marks appear, or alternatively, do this step on a barbecue. The idea here is to infuse the dish with a slightly smoky flavor. This can actually be achieved by using a ridged grill pan, as shown above, and developing nice dark grill marks, but if you can do this over a wood fire, so much the better.

Now heat a little more oil in a deeper pan over a high flame and add the tomato and wine. Cook down until the wine is all but evaporated and the tomatoes are breaking down.

Finally, add the zucchini, olives and capers. Sauté a few seconds more until hot throughout and serve immediately, or let cool and serve later at room temperature, or slightly chilled.

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