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Playing David Burke’s Stuffed Zucchini


  • 4 zucchini
  • 2 tablespoons olive oil, plus additional
  • 3 cloves garlic, thinly sliced
  • 1/2 cup pine nuts
  • 4 peppadew peppers or 1 small red bell pepper or pimiento), chopped
  • 12 black or pitted green olives, chopped
  • Salt and pepper


Serves: 2-4


Preheat oven to 350°F.

Cut a small portion lengthwise off the top of the zucchini and trim a little off the bottom so it doesn’t roll. Chop those pieces up and reserve.

Scoop out and discard the seedy pulp from the cavity to make hollow boats of zucchini. Season with salt, pepper and drizzle with olive oil. Bake on a sheet pan until tender, approximately 10 minutes.

In a sauté pan over medium heat, add 2 tablespoons olive oil, garlic and pine nuts, and sauté until golden. Add the chopped zucchini and peppadews, season to taste, and increase the heat to medium-high. Cook until tender, approximately 5 minutes. Fold in the olives to warm through.

Spoon the mix into the zucchini shells. Serve with lemon wedges alongside.