|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|
|Anchovy fillets||14 , coarsely chopped|
|Chopped parsley||2 Tablespoon|
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.
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.