Garlic and Herb-Stuffed Zucchini
From Luisa Weiss, The Wednesday Chef (and new Queens resident!)

2 tablespoons olive oil, plus extra for drizzling (optional)
1 onion, minced
4 cloves garlic
1 (28-ounce) can crushed tomatoes
1/2 cup white wine
3 tablespoons capers (or 12 pitted Nicoise olives)
Salt
1/2 pound baguette
1/4 cup loosely packed, coarsely chopped basil leaves (or parsley)
2 cloves garlic, chopped
4 salted anchovy fillets, rinsed, bones removed and chopped (or 10 pitted Nicoise olives)
1/3 cup toasted pine nuts (or toasted almonds)
3 - 6 (8-inch) zucchini

Heat the oven to 400 degrees. Cook the olive oil and the onion in a large skillet over medium heat until the onion softens, about 5 minutes. Add the garlic; cook until fragrant, about 3 minutes. Add the crushed tomatoes, wine, capers or olives and one-half teaspoon salt. Simmer until the sauce thickens, about 20 minutes.

Trim the crusts and cut the bread into cubes. Place in a food processor or a blender with the basil or parsley and garlic and grind to fine crumbs. Pour into a bowl and stir in the anchovies and pine nuts, or olives and almonds. Set aside.

Cut each zucchini in half lengthwise and use a melonballer to carefully remove some of the flesh from the center to make a "canoe." Leave about one-fourth inch at the sides and ends and a little more at the bottom.

Pour the tomato sauce into a lightly oiled 5-quart gratin dish or substitute two smaller gratin dishes. Spoon the breadcrumb mixture into the zucchini, mounding slightly on top. If you don't like pasty breadcrumbs, do not press the breadcrumbs down too much. Arrange the zucchini in the gratin dish. Drizzle with olive oil if desired.

Bake until the vegetables have softened and the tops of the breadcrumbs have browned, about 30 minutes. Serve hot or at room temperature.