STUFFED ZUCCHINI
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
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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