Zucchini, Mozzarella, Red Pepper and Anchovies Bake
Yield: 4 servings
Time: 45 minutes
This simple and tasty recipe from Italy, Parmigiana di Zucchini, Mozzarella e Acciughe, is a class of its own with the addition of anchovies. Serve with a crusty bread as an antipasto or a light meal.
This dish has been around since Roman times. Because of their long shelf life, anchovies were used then as today to flavor dishes. No wonder, anchovies are still the “little secret” in many Mediterranean dishes. Please use good quality anchovies, mostly sold in a glass jar, not the dismal canned ones you find in many US supermarkets.
Ingredients:
- 1 3/4 lbs (800 g) zucchini, sliced in about 1/2 inch (1,2 cm) thick ribbons
- 1 red pepper, thinly sliced, about 1 cup (140 g)
- 2 medium-size onions, thinly sliced, about 1 cup (140 g)
- 2 Tbsp fresh oregano, finely minced
- 10 anchovies in oil, drained and finely chopped
- 1/2 cup (120 ml) extra virgin olive oil
- 9 oz (250 g) fresh mozzarella, drained and sliced into 1 inch (2,5 cm) rounds
- salt and freshly ground pepper
- 3 Tbsp grated Parmesan
Preparation:
Heat 4 tablespoons of olive oil in a skillet over medium high heat. Sauté zucchini ribbons until they are golden on both sides. Set aside on paper towels to drain. Add 2 more tablespoons of olive oil to the same skillet and sauté red peppers and onions for about 5 minutes more. Add the oregano, the minced anchovies, and freshly ground pepper. Mix it gently.
Preheat the oven to 350°F (180°C). Oil a baking dish and alternately layer zucchini, peppers, and mozzarella. Sprinkle with Parmesan and drizzle remaining olive oil on top. Bake for about 30-35 minutes or until the top is nicely golden and bubbly.
