Caponata-stuffed Zucchini

Name: Caponata-stuffed Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets packed in oil, drained, minced; 2 Tbsps chopped capers; 2 Tbsps chopped chives; 227 grams eggplant, chopped into 1/4” pieces; 3 garlic cloves, minced; 4 servings Kosher salt; 1 Tbsp fresh lemon juice; 4 servings Lemon wedges; 2 Tbsps extra-virgin olive oil, divided; 1 smalls onion, chopped into 1/4” pieces; 118 milliliters panko breadcrumbs, preferably whole wheat; 2 Tbsps chopped parsley; 1 red bell pepper, chopped in 1/4” pieces; 4 zucchini, halved lengthwise

Caponata-stuffed Zucchini might be just the side dish you are searching for. Watching your figure? This dairy free and pescatarian recipe has 160 calories, 5g of protein, and 8g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up parsley, capers, lemon wedges, and a few other things to make it today.

Instructions

Heat oven to 37

Equipment you will use

Oven

Scoop out seeds and some pulp from zucchini and reserve in a small bowl.

Ingredients you will need

Zucchini

Seeds

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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.Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.

Ingredients you will need

Zucchini

Pasta Shells

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Add onion and pepper and cook, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Pepper

Onion

Add 1 tablespoon oil and eggplant and cook, stirring occasionally, until eggplant is tender, about 10 minutes (add 24 tablespoons water if pan gets too dry). Stir in garlic and anchovy fillets and cook, stirring, for 2 minutes.

Ingredients you will need

Anchovy Fillets

Eggplant

Garlic

Water

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat and stir in reserved zucchini pulp, capers, chives, parsley, lemon juice, and breadcrumbs. Season to taste with salt.Scoop filling into zucchini shells, then drizzle with remaining 2 teaspoons oil. Roast until golden, 15 minutes more.

Ingredients you will need

Breadcrumbs