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Stuffed Zucchini

Global.Potpourri's picture
Ingredients
  Zucchini 14 Small, halved
  Olive oil 1 Tablespoon
  Bread crumbs/Croutons 2⁄3 Cup (10.67 tbs)
  Garlic 3 Clove (15 gm), finely chopped
  Black olives 12 , chopped
  Capers 2 Tablespoon
  Anchovy fillets 14 , coarsely chopped
  Chopped parsley 2 Tablespoon
Directions

Scoop out the zucchini and discard the seeds and a small amount of the flesh.
Saute the halves quickly in olive oil.
Then parboil them for 5 to 10 minutes.
Cool.
Heat 6 tablespoons of olive oil and saute the crumbs and garlic for 2 minutes.
Add the chopped black olives, the capers, and part of the chopped anchovies.
Stuff the zucchini with this mixture; sprinkle with additional crumbs and brush with oil.
Arrange in a baking dish and bake in preheated moderate oven (375° F.) for 20 minutes, brushing once with more oil.
Serve cold, garnished with chopped parsley and the rest of the anchovies.
Makes 6 or 7 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
10 Minutes

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