This is one of my favorite recipes. I have no idea why "sicilian" is in the title. I did some searches on the internet but didn't find anything even similar to this recipe. Whatever, the important thing is that the dish tastes great. The bread filling is very tasty and gets a nice crunch from baking. You can use your favorite bread for the filling, choose the herbs, you can add some ham or prosciutto if you like. You can convert this dish to vegetarian if you use salt instead of anchovies (or a vegetarian seasoning paste).
Ingredients (for 3 servings):
3 medium zucchini
150 g stale white bread (or bread of your choice)
3-4 tbsp fresh, chopped parsley
3-4 garlic cloves, pressed
2 tbsp butter
8-10 anchovy fillets, chopped
2-3 tbsp dried crushed rosemary
1 tbsp drained capers
60 g grated parmesan cheese
15-30 oz canned diced tomatoes
Half zucchini lengthwise. Scoop out the flesh, leaving 1/8" - 1/4" shells. Coarsely puree bread and zucchini flesh in a blender. Preheat oven to 400F. Mix bread mix with parsley and garlic. In a skillet, heat butter and anchovies with oil over medium-low heat until the anchovies start to dissolve. Add bread mixtures and cook for 4-5 minutes. Remove from heat and add rosemary, capers, and parmesan. Season to taste with salt and pepper. Spread tomatoes in a large enough casserole dish. Fill zucchini with bread mixture and place in dish. Bake for about 40 minutes until golden brown. Serve with bread.