Caponata-Stuffed Zucchini

Name: Caponata-Stuffed Zucchini
Yield: 4 Servings
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

By Bon Appétit Test KitchenPhotographer Ashley Rodriguez

October 19, 2011

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Recipe notes