Stuffed Round Zucchini with Bulgur And Tapenade

These perfectly cooked round zucchini are a summer delight—tender yet firm, stuffed with a vibrant bulgur-tapenade and a sweet, herbaceous bell pepper-tomato-basil mixture. Each bite delivers a burst of Mediterranean flavors, with the nutty chew of bulgur, the briny depth of olive tapenade, and the fresh brightness of roasted vegetables. For an extra layer of richness, try caramelizing them in your pizza oven—the high heat intensifies the natural sweetness of the zucchini while giving the filling a deliciously smoky edge. Whether served as a stunning vegetarian entrée or a standout side dish, these stuffed zucchini are a celebration of summer’s bounty.

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Each bite delivers a burst of Mediterranean flavors

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Precooking Zucchini

All types of zucchini are suitable for stuffing. They can be hollowed out before or after a precook. If raw: scoop out flesh using a melon baller or small teaspoon to scrape out the seeds and soft inner flesh, leaving about ½-inch (1.2cm) thick shell. Be careful not to scrape too deep, or the zucchini may break during cooking. If cooked: follow the instructions bellow.
Preheat fan oven to 350ºF/180ºC. Begin by washing vegetables thoroughly under running water to remove any dirt. To ensure the zucchini sit flat and stable during cooking, trim a thin slice off the bottom. Next, carefully cut off the tops—about ½ inch down—and set them aside to use as "lids" later. Season the inside with salt. Cook zucchini bodies (cut side down) for 30 minutes, flip zucchini and cook for 10 minutes more. Let cool before scooping flesh out.
Cook zucchini tops for 30 minutes.
Next, remove the pulp with a tablespoon. Save pulp to make a delicious Zucchini-Basil Gazpacho.

Cooking Bulgur

In a saucepan, bring chicken stock or water to a boil. Add salt and stir in the bulgur, cover, and reduce heat to low. Cook for 10-15 minutes until liquid is absorbed. Remove from heat, let it sit covered for 5 minutes. Spread the cooked bulgur onto a tray to cool off faster.

Tapenade

In a food processor, pulse the olives, capers, anchovies, sun-dried tomatoes, and garlic until roughly chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes a coarse paste (not too smooth). Tapenade can be stored for up to 2 weeks in the refrigerator.

Stuffing

In a large skillet or sautoir, begin to sweat the chopped onions along with the diced bell pepper in olive oil. Add a sprig of thyme and a couple of bay leave. Cook for 10 minutes on medium heat. Add garlic and cook until fragrant.
Add tomato sauce and basil, and cook for 15 minutes more on medium heat.
Remove from the heat, and stir in the tapenade, cooked bulgur and parmesan. Season with salt and pepper if needed. Remove and discard thyme sprig and bay leave.
Pump rendered water with paper towel if needed.

Storing

Generously stuff the hollowed zucchini and replace the tops. Once prepared, the stuffed zucchini can be stored in the refrigerator for up to a day. For longer storage, freeze them for up to 3 months. When ready to cook, thaw the stuffed vegetables in the refrigerator for 24 hours, drain any excess liquid, and roast until golden and tender.