Anchovy And Caper Stuffed Zucchini Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375掳F (190掳C) and line a baking sheet with parchment paper.
• STEP 2.Cut the zucchini in half lengthwise and scoop out the seeds and flesh, leaving a hollow shell.
• STEP 3.In a bowl, combine the anchovies, capers, breadcrumbs, garlic, and parsley. Mix well.
• STEP 4.Fill each zucchini half with the anchovy and caper mixture, pressing it down gently.
• STEP 5.Place the stuffed zucchini on the prepared baking sheet and drizzle with olive oil.
• STEP 6.Bake for 20-25 minutes, or until the zucchini is tender and the filling is golden and crispy.
• STEP 7.Remove from the oven and let cool for a few minutes before serving.
• STEP 8.Serve the anchovy and caper stuffed zucchini as an appetizer or side dish.

Cooking Tips

• Make sure to scoop out the seeds and flesh of the zucchini properly to create a hollow shell for the filling.
• You can adjust the amount of anchovies and capers according to your taste preference.
• If you don't have fresh parsley, you can use dried parsley or substitute with other herbs like basil or oregano.
• Drizzling the stuffed zucchini with olive oil before baking helps to keep it moist and adds flavor.
• You can sprinkle some grated Parmesan cheese on top of the filling for an extra cheesy touch.

Storage and Serving

• Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the zucchini in a preheated oven at 350掳F (175掳C) for about 10-15 minutes, or until heated through.
• Serve the stuffed zucchini as an appetizer or side dish alongside grilled meats or fish.
• You can also serve it as a light main course with a side salad or crusty bread.