Dukkha Grilled Zucchini

Recette de courgettes grillées aux épices à dukkha

Grilled zucchinis are a summer favourite, especially when we take the time to spice them adequately or to add a garnish, as we’ve done with this recipe, which also boasts a rustic tapenade. It will be perfect for the summer barbecues!

The dukkha spice mix, a popular Egyptian spice made by grinding the spice blend with nuts, can be found at Épices de Cru.

Ingredients

Courgettes

1 lb zucchinis
1 tsp salt
2 Tbsp Dukkha Spices, ground
¼ cup olive oil

Tapenade rustique

¼ cup black olives
¼ cup caper berries or capers
¼ cup basil, chopped
1 anchovy filet (opt.)
2 Tbsp lemon juice
1 tsp lemon zest
1 tsp Pastis (opt.)
Freshly ground pepper, to taste
¼ cup olive oil

Preparation

Heat the grill. Cut zucchinis into ½ inch slices.
Place in a bowl with salt, spices and olive oil. Mix well and let rest for 5 minutes.
Using the heel of your hand, crush the olives on a cutting board. Remove the pits.
Chop the olives, caper berries, basil and anchovy filet with a knife and put them in a bowl with the remaining ingredients. Mix well and set aside.
Grill the zucchinis on both sides until cooked, but still firm.
Place on a dish and top with tapenade.

Preparation

15 min

Cooking

20 min

Servings