Italian Stuffed Zucchini

• 4 large (10 oz.) zucchini
• 2 Tbsp. olive oil
• 1 c. minced onion
• 3 garlic cloves, minced
• 1/4 c. dried bread crumbs
• 1/4 c. raisins, chopped
• 1/4 c. parsley
• 1 1/2 oz. Parmesan cheese
• 1 oz. pine nuts, chopped
• 1 oz. anchovy paste
• pepper

1. Preheat oven to 375u0b0.
2. Line a baking sheet with foil.
3. Trim end stem off each zucchini.
4. Cut a thin slice along bottom of each zucchini so it sets straight.
5. Trim top of length 1/2-inch, then hollow out each, leaving a 1/2-inch thick shell.
6. Do not pierce.
7. Dice the slices and pulp; add onion.
8. Cook 10 minutes. Add garlic.
9. Stuff each shell.
10. Place on baking sheet.
11. Cover with foil and bake for 20 minutes.
12. Remove foil and bake for 25 to 30 minutes more.

zucchini, olive oil, onion, garlic, bread crumbs, raisins, parsley, parmesan cheese, pine nuts, anchovy paste, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572797 (may not work)