Ingredients

　　12-14 small zucchini, cut in half

　　Olive oil

　　3 cloves garlic, finely chopped

　　2/3 cup bread crumbs or croutons

　　12 black olives, chopped (preferably soft type)

　　2 tablespoons capers

　　2 tablespoons chopped parsley

　　12-14 anchovy fillets, coarsely chopped

　　Scoop out and discard seeds and a small amount of flesh from the zucchini. Sauté halves quickly in olive oil. Then parboil 5-10 minutes. Cool. Sauté the garlic and crumbs in 6 tablespoons oil for 2 minutes. Add the chopped olives, capers, parsley, anchovies. Stuff the zucchini with this mixture, sprinkle with additional crumbs and brush with oil. Arrange the stuffed zucchini in a baking dish and bake in a 375°F. oven for 20 minutes, brushing once with oil. Serve cold.