Caponata-Stuffed Zucchini
Recipe information
Yield
4 Servings
Ingredients
4
2
1
1
8
3
2
2
2
2
1
1
Preparation
Step 1
Heat oven to 375°. Scoop out seeds and some pulp from zucchini and reserve in a small bowl. Brush outside of zucchini shells with 1 teaspoon oil and place on a baking sheet. Roast for 15 minutes. Chop reserved zucchini pulp and set aside.
Step 2
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add 1 tablespoon oil and eggplant and cook, stirring occasionally, until eggplant is tender, about 10 minutes (add 2–4 tablespoons water if pan gets too dry). Stir in garlic and anchovy fillets and cook, stirring, for 2 minutes. Remove from heat and stir in reserved zucchini pulp, capers, chives, parsley, lemon juice, and breadcrumbs. Season to taste with salt.
Step 3
Scoop filling into zucchini shells, then drizzle with remaining 2 teaspoons oil. Roast until golden, 15 minutes more. Serve with lemon wedges.