4 medium zucchini
2 teaspoons olive oil
2 onions, minced
3 garlic cloves, minced
¼ cup plus 2 tablespoons plain dried
bread crumbs
¼ cup golden raisins, chopped
¼ cup minced parsley
¼ cup grated Parmesan cheese
3 tablespoons pine nuts, chopped
1 tablespoon anchovy paste
Freshly ground pepper, to taste
Preheat the oven to 375 degrees. Line a baking dish with foil.
Trim the stem ends from the zucchini, then cut a paper-thin slice off one side so they don’t roll. Cut ½ inch off the opposite side, then with a sharp knife or a spoon, hollow out the zucchini, leaving a ½-inch shell. Finely chop the long pieces and the zucchini insides.
Heat the oil in a skillet, then add the chopped zucchini and onions. Sauté until golden, about 10 minutes, then add the garlic and sauté until fragrant. Remove from the heat and stir in the bread crumbs, raisins, parsley, cheese, pine nuts, anchovy paste, and pepper. Stuff the filling into the zucchini and put on the baking sheet. Cover with foil and bake 20 minutes, then remove the foil and bake until the zucchini shells are tender and the filling is browned, about 10 minutes longer. Serves four.
