Rinse the zucchini, discard the stalk and cut into slices.
Chop half of the capers, peppercorns and anchovies and mix with the juice of one lemon and crème fraîche.
Cut the second anchovy fillet into pieces and the olives into slices.
Spread the paste evenly on the bottoms, place the zucchini slices on top, press smooth.
Top zucchini with remaining peppercorns, capers, anchovy pieces and olive slices. Sprinkle with thyme and bake for 15-20 min.
Tip: Zucchini is a type of squash and therefore low in calories, high in vitamins and easy to digest – just the thing for a light meal!
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