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Zucchini Coponata Recipe

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This recipe for Zucchini Coponata, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Monday, September 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup olive oil
1 cup chopped onions
1/2 cup sliced celery
1/4 cup chopped yellow bell pepper
1/4 cup chopped red bell pepper
3 cups cubed zucchini
2 cups seeded chopped tomatoes
2 tbsp. chopped fresh basil or 2 tsp.basil dried
1 tsp. salt
1/4 tsp. pepper
2 tbsp. lemon juice
1/2 cup small pitted ripe olives
2 tbsp. capers, drained

Directions:
Directions:
Heat oil in heavy 1 quart saucepan over medium-high heat. Add onions, celery and peppers. Cook and stir 5-10 minutes or until tender. Add zucchini,tomatoes, basil, salt and pepper. Reduce heat to medium;m; cook 15 to 20 minutes or until vegetables are softened, stirring occasionally. Remove from heat; stir in remaining ingredients. Refrigerate 8 to 12 hours or overnight. Serve with pita bread wedges. 4 cups.

Personal Notes:
Personal Notes:
Delicious as an appetizer or use as a vegetable for dinner or in a pita for lunch.

 

 

 

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