Caponata de abobrinha

Zucchini caponata

The Zucchini Caponata is excellent with the Monovarietal Arbequina olive oil. Learn how to make this recipe in this article!


  • 1 large zucchini or two small ones;
  • 1 liter of white vinegar;
  • 1 teaspoon of black pepper
  • 4 cloves of garlic cut in half;
  • 1 bay leaf
  • 1 tablespoon mustard
  • 250 to 350 ml of Lagar H Arbequina olive oil

Method of preparation

  • Cut the zucchini using a slicer so that the slices are very thin.
  • Place the zucchini slices in a pan.
  • Mix 1 liter of white vinegar and a tablespoon of salt and add the zucchini.
  • Let it boil for a minute then drain the vinegar well.
  • Let the zucchini cool and place in a glass, interspersing them with olive oil, garlic, mustard, pepper and bay leaf.
  • At the end it is important that the zucchini are all submerged in the oil.
  • Keep in the refrigerator. The ideal is to leave it in the canning for at least 24 hours before consuming.

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