Caesar Stuffed Zucchini

1. 1

   Preheat the oven to 425 degrees F. Halve the zucchini lengthwise and scoop out the insides, leaving a 1/4-inch rim.

2. 2

   Reserve the zucchini flesh.

3. 3

   Place the zucchini cut side up in a roasting pan and sprinkle with salt.

4. 4

   Roast for 10 minutes to soften slightly while you prepare the rest of the filling.

5. 5

   Meanwhile, preheat a pan to medium-high heat.

6. 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.

7. 7

   Stir, and cook for 3 minutes more until the zucchini has started to soften.

8. 8

   Remove from the heat.

9. 9

   In a large bowl or the zucchini pan, combine the barley, zucchini mixture, mozzarella, and raw garlic.

10. 10

    Stir to combine and taste; add more salt to your preference.

11. 11

    Combine the panko and Parmesan with your fingers gently in a small bowl.

12. 12

    Remove the zucchini boats from the oven, and carefully scoop some of the barley mixture into them, mounding it carefully with your fingers.

13. 13

    Top each zucchini boat evenly with the panko mixture, then a few tiny bits of anchovy.

14. 14

    Drizzle the zucchini boats with the remaining olive oil.

15. 15

    Bake for 10 more minutes until the filling is heated through and the topping is slightly crunchy.

16. 16

    Enjoy!

17. 17

    Make-ahead note: You can make these entirely in advance, then do the final baking step right before serving.

* Per serving · 4 servings · Values may vary.