Zucchini and Tomato Caviar

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Total Time
3hrs 40mins
10 mins
3 hrs 30 mins

A fresh and satisfying appetizer. Also good with crostini. Cook time includes refrigeration time. From Bon Appetit magazine.

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  1. Bring a large pot of water to boil.
  2. Add tomatoes and blanch 20 seconds.
  3. Drain.
  4. Peel, seed and chop tomatoes.
  5. Heat oil in a heavy large skillet over medium-high heat.
  6. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and sauté 3 minutes.
  7. Stir in tomatoes, Worcestershire and lemon peel.
  8. Season to taste with salt and pepper.
  9. Refrigerate until well chilled, at least 3 hours and up to 8 hours.
  10. Drain off excess liquid.
  11. Add lemon juice and toss gently.
  12. Transfer to bowl.
  13. Serve with toasted pita bread.