Zucchini Puttanesca

• 4 med zucchini sliced length-wise
• olive oil spray
• 1 small onion diced
• 3 cloves garlic diced
• 1/2 cup red bell pepper diced
• 14 oz can petite diced tomatoes
• 6 green pitted olives diced
• 2 anchovy fillets
• 1/3 tsp ground red pepper
• 1/4 tsp ground black pepper
• 1 tsp capers
• pinch of oregano
• pinch of basil
• 3/4 cup part skim parm/romano cheese
• chopped parsley to garnish

1. In a saute pan, spray with olive oil and heat. Once hot, add the onion, garlic, bell pepper and anchovies over med heat for 3 mins or until anchovies have created a paste. Then add the capers, tomatoes and olives, continue to cook over low-med heat for 2 mins. Lastly, add the red pepper, black pepper, oregano and basil. Allow to cook for another minute. Remove the pan from the heat and set aside. To prepare the zucchini, slice a thin amount of the zucchini off each side so your slices will lay flat. Once sliced rub a small amount of lemon juice over each slice to avoid browning. Spray your baking dish with olive oil and each of the slices of zucchini. Top each slice with the cheese blend and place in a 400 degree oven for 7-10 mins. Remove from oven, place two slices on each plate, crossing them and the top and pile on the puttanesca. Garnish with parsley and serve with your favorite glass of wine! Enjoy.

zucchini, olive oil spray, onion, garlic, red bell pepper, tomatoes, olives, anchovy, ground red pepper, ground black pepper, capers, oregano, basil, romano cheese, parsley

Taken from www.epicurious.com/recipes/member/views/zucchini-puttanesca-1202537 (may not work)