Name: Stuffed Zucchini
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

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.

TagsZucchini Squash Vegetable Anchovy Fish Seafood Olive Side Dinner Nut Free Dairy Free Make Ahead Oven Bake Summer

Recipe notes

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