Stuffed Round Zucchini with Bulgur & Tapenade – Bruno Albouze

By Bruno Albouze · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C) fan. Wash the zucchini, trim a thin slice off the bottom so they sit flat, then cut off the tops about ½ inch (1.2 cm) down and set aside as lids. Season the insides with salt.
2. Place the zucchini bodies cut side down and bake for 30 minutes, then flip and bake for 10 more minutes. Bake the tops for 30 minutes. Let cool, then scoop out the flesh with a tablespoon, leaving the shells.
3. Cook the bulgur: bring the stock or water to a boil in a saucepan, add salt and the bulgur, cover, and reduce to low. Cook 10–15 minutes until the liquid is absorbed. Rest covered for 5 minutes, then spread on a tray to cool.
4. Make the tapenade: pulse the olives, capers, anchovies, sun-dried tomatoes and garlic in a food processor until roughly chopped. With the machine running, slowly drizzle in the olive oil until a coarse paste forms.
5. Make the filling: in a large skillet, soften the chopped onions and diced bell pepper in olive oil with a thyme sprig and bay leaves over medium heat for 10 minutes. Add the garlic and cook until fragrant.
6. Add the tomato sauce and basil and cook for 15 minutes more over medium heat. Remove from the heat and stir in the tapenade, cooked bulgur and Parmesan. Season with salt and pepper if needed, and discard the thyme and bay leaves. Drain any liquid from the filling with paper towel if needed.
7. Generously stuff the zucchini shells and replace the tops. Refrigerate for up to a day, or freeze for up to 3 months; thaw in the refrigerator for 24 hours and drain any excess liquid before cooking.
8. Preheat the oven to 425°F (220°C) fan. Roast the stuffed zucchini for 10–15 minutes until golden and tender.

Summarized from Bruno Albouze's video. Watch it for the details.

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GarlicOnionCheeseBell pepperParmesan cheeseZucchiniTomato sauceBulgur