1. Remove top 1/3 of zucchini and tomatoes and scoop out a small portion. 2. Parboil zucchini, then refresh with cold water and pat dry. 3. In a mixing bowl, combine well th epotatoes, scallions, parsley, dill pickles, garlic, anchovies and lemon juice. 4. Slowly pour in the olive oil until mixture is emulsified. 5. Add salt and pepper to taste. 6. Fill cavities of vegetables and place two zucchini and one tomato on each plate. ---------------------------------------------------------------------------
Nutrition
Ingredients
