I stole this recipe for Zucchini with Anchovies & Capers from a cookbook called Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes. This zucchini recipe is a fancy vegetable side dish that comes together quickly. Garlic and anchovy fillets sauté in oil until the anchovy melts. Zucchini sticks are added to the pan and cooked until lightly caramelized. Capers are added to the skillet for the last two minutes of cooking. Don’t let the anchovies deter you from trying Zucchini with Anchovies & Capers. The anchovies will melt and you will only have a nutty flavor left. Capers are not scary either despite what they look like, they add a briny finish to this Italian vegetable dish.
Trim the ends of 2 ½ lbs small zucchini, and slice them into ¼ inch thick sticks, 2 to 3 inches long.
Pour 6 tbsp olive oil into a 12-inch skillet, and set it over medium heat. Toss in 4 crushed garlic cloves, cook for a minute or so, until sizzling, and then drop 6 finely chopped anchovies into the pan.
Cook stirring, another minute or two, until the anchovy melts in the oil.
Scatter the zucchini sticks in the skillet, and toss and stir to coat them in oil.
Season with 1 tsp salt, and cook about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp and lightly caramelized.
Finally, toss in ¼ cup drained small capers and cook another minute or two to blend the flavors.
Serve Zucchini with Anchovies & Capers hot or at room temperature.
Zucchini with Anchovies & Capers
Ingredients
- 2 ½ lbs small zucchini
- 6 tbsp extra virgin olive oil
- 4 plump garlic cloves crushed and peeled
- 6 anchovy fillets finely chopped
- 1 tsp kosher salt
- ¼ cup drained small capers
Instructions
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Trim the ends of the zucchini, and slice them into ¼ inch thick sticks, 2 to 3 inches long.
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Pour the olive oil into a 12-inch skillet, and set it over medium heat. Toss in the garlic cloves, cook for a minute or so, until sizzling, and then drop the chopped anchovy into the pan. Cook stirring, another minute or two, until the anchovy melts in the oil.
-
Scatter the zucchini sticks in the skillet, and toss and stir to coat them in oil. Season with salt, and cook about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp and lightly caramelized. Finally, toss in the capers and cook another minute or two to blend the flavors. Serve hot or at room temperature.