Zucchini Tapenade
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
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
-
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.
2003 Debra Ponzek and Geralyn Delaney Graham
