Zucchini and Tomatoes with Anchovies: Italians often use anchovies as a seasoning; they add a nice hint of the sea and aren't at all fishy. To serve 4:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound (450 g) zucchini
- 3 firm, red tomatoes
- 1 anchovy filet (the kind packed in oil)
- 1 clove garlic, minced
- 1 tablespoon bread crumbs
- A healthy pinch oregano
- 3 tablespoons olive oil
- Salt and pepper
Preparation:
Wash the tomatoes, slice them into 1/2-inch slices, and drain them for a half hour over a grate. Wash the zucchini and cut them into 1/2-inch slices. Steam them for about 10 minutes, or until they are partially cooked (they shouldn't become mushy). Remove them from the steamer and let them drain.
Preheat your oven to 380 F (190 C).
In the meantime, lightly oil an oven-proof dish. Arrange the sliced vegetables in the dish, alternating them and slightly overlapping the rounds. Mince the garlic and the anchovy, combine them with the olive oil, and pour the sauce over the vegetables. Lightly salt them, pepper them to taste, and dust all with the oregano and the bread crumbs.
Bake the vegetables for about 25 minutes, and serve.
Preheat your oven to 380 F (190 C).
In the meantime, lightly oil an oven-proof dish. Arrange the sliced vegetables in the dish, alternating them and slightly overlapping the rounds. Mince the garlic and the anchovy, combine them with the olive oil, and pour the sauce over the vegetables. Lightly salt them, pepper them to taste, and dust all with the oregano and the bread crumbs.
Bake the vegetables for about 25 minutes, and serve.
