Cut zucchinis in half lengthwise, then score the flesh side surface, place on a baking tray, brush with oil and grill on a medium heat until they just start to brown, then remove from grill and allow to cool.
Lightly fry the anchovies, onion, pork mince, capers and garlic until the pork starts to brown.
Add in the olives and red wine; bring the wine to the boil.
When wine has boiled add in tomatoes and basil.
Allow to simmer for 15 minutes.
Scoop out the zucchini flesh (melon baller is best but you can use a spoon) then mix into the pan with the pork stuffing mix. Re-heat the mix and stuff your zucchinis.
Pop them under the grill for about 1 minute to add some colour.