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

  1. Heat the grill. Cut zucchinis into ½ inch slices.
  2. Place in a bowl with salt, spices and olive oil. Mix well and let rest for 5 minutes.
  3. Using the heel of your hand, crush the olives on a cutting board. Remove the pits.
  4. 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.
  5. Grill the zucchinis on both sides until cooked, but still firm.
  6. Place on a dish and top with tapenade.
Preparation
15 min
Cooking
20 min
Servings
4
Category
Side dishes
Vegetarian
Recipe by
Épices de Cru
Articles that may interest you!
Ethné de Vienne: World Ambassadress