Baked Zucchini with Mozzarella (Naples)

Vegeterian

Ingredients

Zucchini - 3- 3 1/2 pounds

Salt

Olive oil

Tomato paste - 4 tsps

Onion, finely chopped - 1 small

Ripe tomatoes, peeled and coarsely chopped - 1/2 pound

Basil, finely chopped, or to taste - 2-3 sprigs

Mozzarella cheese, sliced - 1/2 pound

Anchovy fillets, halved lengthwise - 3-4

Pepper

Trim the zucchini, wash them and cut them into slices about 1/8 inch thick. Sprinkle with salt and leave them to drain for 1 hour, then wipe dry. Fry the slices in hot oil until golden and drain on paper towels.

Dilute the tomato paste with a little warm water. Take 2 1/2 tbsps oil from the frying pan and heat it in a smaller pan. Add the onion, and when it softens, add the tomatoes, tomato paste and basil, and cook briskly for 10 minutes. 

Brush a baking dish with oil and cover the bottom with zucchini slices. Spread with the tomato sauce, then cover with the sliced cheese. Arrange the anchovies in a pattern on top and sprinkle with pepper. Bake in a moderate oven (375F) for about 30 minutes, or until the cheese has melted and begun to brown. 

Serves 6