Serves: 4
Total Calories: 136
1 Scrub the zucchini with a brush under cold running water. Trim off the ends. Cut into 1/8-inch slices.
2 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a 13 × 9 × 2-inch baking pan. Arrange the zucchini and tomatoes in overlapping rows in the pan.
3 In a medium bowl, stir together the bread crumbs, anchovies, oil, garlic, and salt and pepper to taste. Scatter the mixture over the vegetables.
4 Bake 30 minutes, or until the vegetables are tender. Let rest 10 minutes before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Zucchini with Tomatoes and Anchovies recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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