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Dukkha Grilled Zucchini

Dukkha Grilled Zucchini

Grilled zucchinis are a summer favourite, especially when we take the time to spice them adequately or to add a garnish, as we’ve done with this recipe, which also boasts a rustic tapenade.


  • 1 lb zucchinis
  • 1 tsp salt 
  • 2 Tbsp Dukkha Spices, ground 
  • ¼ cup olive oil 


  • ¼ cup black olives 
  • ¼ cup caper berries or capers 
  • ¼ cup basil, chopped 
  • 1 anchovy filet (opt.)
  • 2 Tbsp lemon juice 
  • 1 tsp lemon zest 
  • 1 tsp Pastis (opt.)
  • Freshly ground pepper, to taste  
  • ¼ cup olive oil 


  1. 1

    Heat the grill. Cut zucchinis into ½ inch slices.

  2. 2

    Place in a bowl with salt, spices and olive oil. Mix well and let rest for 5 minutes.

  3. 3

    Using the heel of your hand, crush the olives on a cutting board. Remove the pits. 

  4. 4

    Chop the olives, caper berries, basil and anchovy filet with a knife and put them in a bowl with the remaining ingredients. Mix well and set aside.

  5. 5

    Grill the zucchinis on both sides until cooked, but still firm.

  6. 6

    Place on a dish and top with tapenade.