Italian Stuffed Zucchini

Ingredients

• 4 large 10 oz zucchini
• 2 Tbsp olive oil
• 1 c minced onion
• 3 garlic cloves minced
• 14 c dried bread crumbs
• 14 c raisins chopped
• 14 c parsley
• 1 12 oz Parmesan cheese
• 1 oz pine nuts chopped
• 1 oz anchovy paste
• pepper

Directions

1. Preheat oven to 375
2. Line a baking sheet with foil
3. Trim end stem off each zucchini
4. Cut a thin slice along bottom of each zucchini so it sets straight
5. Trim top of length 12-inch then hollow out each leaving a 12-inch thick shell
6. Do not pierce
7. Dice the slices and pulp add onion
8. Cook 10 minutes Add garlic
9. Stuff each shell
10. Place on baking sheet
11. Cover with foil and bake for 20 minutes
12. Remove foil and bake for 25 to 30 minutes more