Nick's Picks: Olive Tapenade Stuffed Grilled Zucchini

10.24.12 | Nick Finlayson | Comments[3]

Bold Mediterranean flavors! Great for entertaining, a vegetarian dish or just to mix things up!

  • 6-8 Medium Zucchini
  • 2 Cups Pitted Green Olives Drained
  • 1 Cup Pitted Kalamata Olives Drained
  • 3-4 Cloves of Garlic
  • 1/2 a Red pepper Seeded
  • 2 Sprigs Italian Parsley
  • Juice from 1/2 a Lemon
  • Virgin Olive Oil
  • Salt and Pepper

Half the zucchinis lengthwise. With a spoon, hollow out the seeds making a trough down the center of the zucchini. Reserve.

In a food processor, pulse together the pepper and garlic until roughly chopped. Pulse the olives, parsley and lemon until combined. DO NOT MUSH!!!!

Add olive oil and salt and pepper to taste. Reserve at room temperature if using right away. If you don't have a food processor, chop all ingredients until minced.

Brush the zucchini with olive oil and season with salt and pepper. On a HOT grill, grill cut side down for 2-3 minutes, turning once so they don't burn. Turn over and cook for another 3-4 minutes skin side down. Remove from heat when just starting to trun tender. Fill the cavity with the olive mixture. Garnish with parsley and lemons.


Your Comments(please keep them on topic and polite)

on 10.24.12 Karen Reynolds commented

Going to make your spinach and ham frittata and don't know when to add the ham and how much?

on 10.24.12 Nick F. commented

It's actually supposed to be a mushroom and spinach fritatta! So, if you would like ham, just substitute them for the mushrooms! Sorry for any confusion!

on 12.13.12 Julie S. commented

Is there anything you would recommend to use in place of olives? (I am not an olive fan.) Mushrooms maybe? I am always looking for new ways to use zucchini. Any input is appreciated! Thanks!