Recipe information
Yield
Serves 12 as an hors d'oeuvre, 6 as a spicy summer luncheon dish
Ingredients
12-14 small zucchini, cut in half
Olive oil
3 cloves garlic, finely chopped
2/3 cup bread crumbs or croutons
12 black olives, chopped (preferably soft type)
2 tablespoons capers
2 tablespoons chopped parsley
12-14 anchovy fillets, coarsely chopped
Preparation
Scoop out and discard seeds and a small amount of flesh from the zucchini. Sauté halves quickly in olive oil. Then parboil 5-10 minutes. Cool. Sauté the garlic and crumbs in 6 tablespoons oil for 2 minutes. Add the chopped olives, capers, parsley, anchovies. Stuff the zucchini with this mixture, sprinkle with additional crumbs and brush with oil. Arrange the stuffed zucchini in a baking dish and bake in a 375°F. oven for 20 minutes, brushing once with oil. Serve cold.
