STUFFED ZUCCHINI

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Stuffed Zucchini image

Provided by James Beard

Categories     Fish     Olive     Vegetable     Appetizer     Side     Bake     Zucchini     Capers     House & Garden     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12 as an hors d'oeuvre, 6 as a spicy summer luncheon dish

Number Of Ingredients 8

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

Steps:

  • 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.

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