Zucchini with Anchovies and Capers

By AllisonClayman

Fresh anchovy fillets and capers give this zucchini side dish a classic Italian flavor.

Also Try: Steamed Swordfish Bagnara-Style, Raw and Cooked Salad

Ingredients

• 6 tablespoons extra-virgin olive oil
• 4 large cloves garlic, crushed
• 6 anchovy fillets, finely chopped
• 2 1/2 pounds small zucchini, trimmed and sliced into 1/4-inch-thick rounds
• 1 teaspoon coarse salt
• 1/4 cup drained small capers

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add garlic and cook until it begins to sizzle, about 1 minute. Add chopped anchovies and cook, stirring, until anchovies melt into oil, about 2 minutes.

Add zucchini and cook, stirring, to coat. Season with salt and cook until zucchini are softened and lightly caramelized, about 15 minutes. Add capers and cook, stirring, about 2 minutes. Remove from heat; serve hot or at room temperature.