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Zucchini with Anchovies & Capers

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.
Course Vegetable
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

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

  1. Trim the ends of the zucchini, and slice them into ¼ inch thick sticks, 2 to 3 inches long.
  2. 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.
  3. 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.