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1
Preheat the oven to 425 degrees F. Halve the zucchini lengthwise and scoop out the insides, leaving a 1/4-inch rim.
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2
Reserve the zucchini flesh.
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3
Place the zucchini cut side up in a roasting pan and sprinkle with salt.
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4
Roast for 10 minutes to soften slightly while you prepare the rest of the filling.
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5
Meanwhile, preheat a pan to medium-high heat.
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6
Roughly chop the zucchini flesh, and saute it with a sprinkle of salt and 1 tablespoon of the olive oil for 3 minutes, then add the tomatoes.
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7
Stir, and cook for 3 minutes more until the zucchini has started to soften.
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8
Remove from the heat.
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9
In a large bowl or the zucchini pan, combine the barley, zucchini mixture, mozzarella, and raw garlic.
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10
Stir to combine and taste; add more salt to your preference.
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11
Combine the panko and Parmesan with your fingers gently in a small bowl.
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12
Remove the zucchini boats from the oven, and carefully scoop some of the barley mixture into them, mounding it carefully with your fingers.
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13
Top each zucchini boat evenly with the panko mixture, then a few tiny bits of anchovy.
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14
Drizzle the zucchini boats with the remaining olive oil.
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15
Bake for 10 more minutes until the filling is heated through and the topping is slightly crunchy.
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16
Enjoy!
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17
Make-ahead note: You can make these entirely in advance, then do the final baking step right before serving.
