Zucchini and Peppers (Calabria)

Vegeterian

Ingredients

Zucchini - 6 medium sized

Salt

Olive oil

Yellow sweet peppers - 2

Ripe tomatoes - 5 large

Garlic, crushed - 1 clove

Basil - 2-3 sprigs

Anchovy fillets  -6

Caciocavallo cheese - 12 slices

Trim the ends of each zucchini, cut them in half lengthwise  and scoop out some of the pulp. Blanch the halves for 2 minutes in boling salted water. Drain them at once or they will become soft. Brush a shallow baking dish with olive oil and arrange the zucchini halves in it in one layer.

Roast or broil the sweet peppers until they blacken and blister, then peel off their thin outer skins. Cut the flesh into long, thin strips.

Peel and chop the tomatoes, discarding seeds. Heat a tablespoon of oil in a small pan, add the garlic, a few leaves of basil and the tomatoes, sprinkle with salt and cook briskly for 20 minutes. Cut each anchovy fillet in half lengthwise.

Put a tbsp of the cooked tomato on each zucchini half. Add a few strips of pepper, a slice of cheese, and a piece of anchovy. Sprinkle with olive oil and bake in a slow oven (350F) for about 15 minutes, or until the cheese has melted and the zucchini are slightly browned. Serve hot or cold.

Serves 6