About This Recipe
A delicious, summery recipe. Ideal for sharing with family and friends.
Ingredients
At Oliviers&Co
La Classique Olive Oil
Pressed Olive & Coriander Specialty
Black Tapenade
At the Market
4 round zucchinis
2 chipolatas
2 spicy merguez sausages
1 onion, chopped
1 egg
1 garlic clove, chopped
1 bunch flat parsley, finely chopped
Directions
Wash the zucchinis and cut off the caps. Scoop out the insides with a teaspoon and chop finely. Set aside.
Steam or boil the whole zucchinis in salted water for 10 minutes.
In a frying pan, sauté the onion in 2 tbsp of olive oil.
Preheat oven to 356°F.
Remove the meat from the chipolatas and spicy merguez sausages and mix with the chopped zucchinis and onion.
Add the egg, parsley, 1 tbsp of tapenade, garlic and season to taste. Mix well.
Stuff the zucchini with the stuffing, place the cap on top and place in an ovenproof dish.
Drizzle with coriander oil and bake for 40 minutes. Occasionally baste the zucchinis with their cooking juice.
Finish with a drizzle of coriander oil and serve immediately.