Ladybugs On A Log

• 6 small zucchini
• 16 red cherry tomatoes
• olive oil
• 1/2 cup bread crumbs
• 1/2 cup grated pecorino romano
• 1/4 cup pine nuts
• 20 leaves basil
• 2 anchovy fillets
• freshly ground black pepper

1. Preheat the oven to 450 degrees.
2. Remove the ends of the zucchini and slice them into 1/4 inch strips lengthwise (about 3 or 4 strips per small zucchini). Halve the cherry tomatoes.
3. Spread some olive oil on the bottom of a baking dish and arrange the zucchini slices in a single layer. Brush the zucchini with a little more olive oil and arrange the tomato halves on top, cut side down. Sprinkle over the pine nuts.
4. Finely chop the basil and anchovy fillets and combine in a bowl with the bread crumbs, grated cheese, and a generous amount of black pepper, using your hands to mix the anchovy bits into the bread crumbs. Sprinkle the breadcrumb mixture over the zucchini and tomatoes.
5. Bake in the center of the oven for 20-25 minutes until the tomatoes have collapsed and the breadcrumb mixture is nicely browned. Serve warm.

zucchini, red cherry tomatoes, olive oil, bread crumbs, pecorino romano, pine nuts, basil, anchovy, freshly ground black pepper

Taken from food52.com/recipes/13990-ladybugs-on-a-log (may not work)