Active time: 20 min Start to finish: 40 min
Recipe information
Yield
Makes 6 servings
Ingredients
3 tablespoons olive oil
1 medium onion, quartered, then thinly sliced crosswise
2 garlic cloves, thinly sliced
1 (14- to 15-oz) can diced tomatoes
2 tablespoons bottled capers, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon black pepper
3 medium zucchini, halved lengthwise, then cut crosswise into 1/3-inch-thick slices
1/4 cup finely chopped fresh mint
Preparation
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden and softened, 8 to 10 minutes. Add garlic and cook, stirring, 1 minute. 3Stir in tomatoes with juice, capers, salt, and pepper and bring to a boil. Add zucchini and cook, covered, over moderate heat, stirring occasionally, until zucchini is just tender, about 15 minutes. Remove lid, then boil, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Remove from heat and stir in mint.
