Zucchini Caponata Recipe
Recipe By Rachael Ray
4.9
12 Rating -
Rate
Non Vegdiet
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Zucchini Caponata Recipe
- 0.06 cup Evoo
- 1 Small zucchini, cut into small cubes
- 1 Small ribs celery, finely chopped
- 1/4 Red bell pepper, seeded and chopped
- 1/4 Cubanelle pepper, seeded and chopped
- 1/4 Small red chile pepper, preferably fresno or holland, chopped or thinly sliced
- 1/4 Red or yellow onion, chopped
- 1 Cloves Garlic, Thinly Sliced
- As required Salt and pepper
- 0.13 cup Sicilian green olives, chopped
- 3/4 tablespoon Golden Raisins
- 1/4 tablespoon White balsamic vinegar or a splash dry white wine
- 3.75 ounce 1 can tomato sauce
- As required A handful flat leaf parsley, finely chopped
- As required A few leaves fresh basil, torn
- 1/2 cup Chicken Stock
- 1/4 cup Whole milk
- 1/4 cup Quick cooking polenta
- 1/2 tablespoon Butter
Nutrition
value
value
400
calories per serving
26 g Fat20 g Protein21 g Carbs9 g FiberOther
Current Totals
- Fat26g
- Protein20g
- Carbs21g
- Fiber9g
MacroNutrients
- Carbs21g
- Protein20g
- Fiber9g
Fats
- Fat26g
Vitamins & Minerals
- Calcium191mg
- Iron5mg
- Vitamin A1866mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B9105mcg
- Vitamin B120mcg
- Vitamin C102mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium102mg
- Manganese2mg
- Phosphorus299mg
- Selenium22mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray