- 9 medium-sized zucchini
- A six-ounce (150 g) can of black olives packed in brine
- 2 ounces (50 g) salted capers, rinsed
- 6 anchovy filets, boned and rinsed
- 2 cloves garlic, minced
- A tablespoon of minced parsley
- Olive oil
- Salt and pepper
How to make the Baked Zucchini:
Wash and dry the zucchini and trim their tips, then cut them lengthwise into 1/4-inch (1/2 cm) slices; but the slices in a colander and dust them with salt to draw out some of their water.
Pit and chop the olives, mince the capers, and mince the anchovy filets. Combine these ingredients with the parsley and the garlic.
Preheat your oven to 360 F (180 C).
Set a few tablespoons of olive oil in a large skillet and set it on the fire; while it’s heating rinse the salt off the zucchini slices and pat them dry. Sauté the zucchini slices, turning them to color both sides, and in the meantime lightly oil an oven dish. As the zucchini are browned transfer them to the dish; season them with the olive mixture, a little more olive oil, and salt and pepper to taste, and heat them through in the oven for about 20 minutes.