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Caponata-Stuffed Zucchini


Caponata-Stuffed Zucchini Recipe

Ingredients:
  • 4 zucchini, halved lengthwise
  • 2 tablespoons plus 3 teaspoons extra-virgin olive oil, divided
  • 1/2 small onion, chopped into 1/4” pieces
  • 1/2 red bell pepper, chopped in 1/4” pieces
  • 8 ounce eggplant, chopped into 1/4” pieces
  • 3 garlic cloves, minced
  • 2 anchovy fillets packed in oil, drained, minced
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley
  • 1 tablespoon fresh lemon juice
  • 1/2 cup panko breadcrumbs, preferably whole wheat
  • Kosher salt
  • Lemon wedges
Directions:
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