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Zucchini Tapenade

This image courtesy of Joseph DeLeo

Can’t pass up these inexpensive beauties, found in overwhelming quantities at every farm stand come mid-July? As an alternative to throwing zucchini on the grill, try transforming it into this flavorful spread for toast points or slices of baquette. The roasted garlic and capers add a bold Mediterranean zip.

Makes2 cups

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionBuffet, Cocktail Party

Recipe Courseantipasto/mezze, hors d'oeuvre

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner

Type of Dishdip/spread

Ingredients

  • 2 medium zucchini, ends trimmed and cut into small pieces
  • 1 anchovy fillet
  • ¼ cup extra virgin olive oil
  • 4 cloves Roasted Garlic
  • 2 teaspoons capers, drained
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Place the zucchini, anchovy, oil, garlic, and capers in a food processor or blender and process just until chopped fine. Don’t over-process or the mixture will get watery. Season with salt and pepper.

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