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| Zucchini with semi-dry tomato and anchovy |
Found a XL size zucchini hiding under the
leaves, thought of using it as a base for a tapas style starter.
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| baked zucchini |
1. Cut zucchini into 1 cm thick slices,
bake at 200˚C until soft, around 20 minutes.
2. Chop coarsely semi-dry tomato and
anchovy, add a handful of mix green like parsley and rocket, season with black
pepper and olive oil, mix well.
3. Place a spoon of tomato mixture on top of zucchini slice.
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