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This raw zucchini caponata salad is a refreshing twist on the traditional Sicilian caponata recipe, using raw courgettes instead of eggplant. Perfect for a light summer salad or as a side dish to complement your favorite protein. This dish is Paleo, Whole30, Low-Carb, Gluten-Free, and vegan-friendly (simply omit the anchovies).
What Is Caponata?
While not a traditional caponata, this raw zucchini version draws inspiration from the classic Sicilian dish. Caponata typically features eggplant, celery, and tomatoes cooked in olive oil with capers, olives, and anchovies.
This raw zucchini caponata offers a lighter, fresher take on the flavors of the original dish. The zucchini is diced and combined with tomatoes, spring onions, capers, olives, anchovies, and pine nuts in a zesty dressing.
To add a warm element, you can sauté the zucchini in olive oil until golden brown. Feel free to top the dish with shaved Parmesan or feta, or sprinkle some nutritional yeast flakes for a dairy-free option.
What Goes With Raw Zucchini Caponata?
This vibrant and zesty salad pairs well as a side dish with grilled meats or fish. Its bold flavors make it a great accompaniment to milder main dishes. I enjoy serving it alongside a simple grilled steak or chicken, but you could also opt for a vegetarian version by adding chickpeas, grilled halloumi, or feta.
More Healthy Zucchini Recipes
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This raw zucchini caponata salad is a fresh take on the classic dish, perfect for summer. It’s gluten-free, paleo, Whole30, low-carb, and vegan-friendly (anchovy-free).
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Combine zucchini, tomatoes, olives, capers, lemon zest, green onion, and anchovies in a large salad bowl.
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In a separate bowl, whisk together the dressing. Pour over the salad and mix well.
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To toast the pine nuts, cook them in a small pan over medium heat for about two minutes, stirring frequently. Sprinkle the pine nuts and grated Parmesan on top of the salad if desired.
COOKED VERSION: For a more traditional twist, sauté the zucchini in olive oil until golden brown before combining with the other ingredients.
VEGAN VERSION: Simply skip the anchovies!
AIP VERSION: Swap tomatoes with carrots, fennel, or cucumber.
Calories: 253kcal | Carbohydrates: 13g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 4mg | Sodium: 948mg | Potassium: 770mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1123IU | Vitamin C: 46mg | Calcium: 86mg | Iron: 2mg