Caponata Stuffed Zucchini
Ingredients
- 4 zucchini, halved lengthwise
- 2 tablespoons plus 3 teaspoons extra-virgin olive oil, divided
- 1/2 small onion, chopped into 1/4” pieces
- 1/2 red bell pepper, chopped in 1/4” pieces
- 8 ounce eggplant, chopped into 1/4” pieces
- 3 garlic cloves, minced
- 2 anchovy fillets packed in oil, drained, minced
- 2 tablespoons chopped capers
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 tablespoon fresh lemon juice
- 1/2 cup panko breadcrumbs, preferably whole wheat
- Kosher salt
- Lemon wedges
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