Round zucchini stuffed with bulgur, tapenade and a pepper-tomato-basil mixture

Pre-cook the round zucchini for at least 30 minutes, then let cool; the flesh is scooped out later.

Drizzle olive oil over a baking tray and sprinkle with salt, coat the zucchini, and bake flesh side down with the tops until cooked through.

Cook the bulgur in chicken stock; season with homemade basil oil, salt and pepper to taste.

Make the tapenade from pureed olives and capers with a hint of garlic and sun-dried tomatoes.

Sweat the chopped onions in olive oil in a large skillet or sautoir; dice the bell pepper.

Add the bell pepper to the onions and cook 10 minutes; add garlic and cook until fragrant.

Add the homemade tomato sauce and cook down a few minutes more; stir in basil, the cooked bulgur and the tapenade.

Scrape out the cooked zucchini flesh, leaving a shell about half an inch (1.5 cm) thick.

Variation: turn the scooped zucchini flesh into a zucchini basil gazpacho.

Fill the zucchini; 15 minutes before serving, roast the stuffed zucchini in the oven, or a wood-fired oven.