lunedì 16 luglio 2012


Appetizer - Side dish - gluten free - vegetarian (read note below)

3-4 Zucchine, depending on the size, cut lengthwise about 1/4" thick
1 8-oz mozzarella, roughly chopped
1 14-oz can Italian San Marzano tomatoes with their juice, crushed
1 garlic clove
1 tbsp capers, packed in salt and rinsed, roughly chopped
1/4 cup Italian dry cured black olives, roughly chopped
3 anchovy fillets (optional)
1 tbsp oregano
Extra virgin olive oil, salt

Brush zucchine with olive oil on both sides, then lightly grill the zucchine slices. Let them cool down.

In the meantime, prepare the pizzaiola sauce: in a saucepan with lid, combine tomatoes, garlic, capers, olives, anchovies and oregano. Bring to a boil, then lower to simmer and cook, covered, for 15 minutes.

Preheat oven to 400.

Layer zucchine slices in a oiled baking pan, top with pizzaiola sauce, sprinkle with chopped mozzarella and drizzle with extra virgin olive oil.

Bake until cheese melts and serve immediately.

- It can be served as appetizer or side dish.
- If you have leftover sauce, you can use it for pasta, fish or meat.
- If you don't use anchovies, it will be a vegetarian dish. It is also gluten free!

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