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Fresh Zucchini Caponata

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

In Sicily, Caponata features fresh raw produce tossed in a tangy vinaigrette. It is most often served cold on top of crusty bread, making it an ideal summer appetizer.

Although eggplant is usually the star ingredient in Caponata, this recipe takes advantage of the bounty of locally grown produce available at Heinen’s, so zucchini, beefsteak tomatoes and yellow onions take center stage.

Pair this Sicilian-inspired appetizer with any of Heinen’s Mediterranean wines at your upcoming summer gatherings!

Zucchini Caponata
Fresh Zucchini Caponata
Prep time:
Total time:



For the Vinaigrette

  • 2 garlic cloves, finely minced
  • ¼ cup red wine vinegar
  • 1 Tbsp. Heinen's tomato paste
  • 2 Tbsp. Heinen's honey
  • ½ cup olive oil
  • Salt and pepper, to taste

For the Caponata

  • 2 large zucchini, large diced
  • 1 large beefsteak tomato, large diced
  • 1 yellow onion, peeled and small diced
  • 1/3 cup Heinen's Kalamata olives, pitted and roughly chopped
  • 3 Tbsp. Heinen's capers
  • 2 Tbsp. fresh basil, chopped
  • ½ cup Heinen's 24-month aged Parmigiano Reggiano, grated
  • Salt and pepper, to taste
  • Toasted pine nuts, for garnish (optional)


  1. Whisk together all of  the vinaigrette ingredients until combined. Set aside.
  2. Add all of the caponata ingredients, except for the optional pine nuts, to a large bowl and pour the dressing overtop. Mix with a spoon until combined.
  3. Cover and chill or serve right away with crusty bread from Heinen’s Bakery.

Zucchini Caponata


Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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