Caesar Stuffed Zucchini - zucchini

Method

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