This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
4 small zucchini (about 1 pound)
2 garlic cloves
2 bottled or canned flat anchovies
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon finely chopped fresh flat-leafed parsley leaves
Preparation
Step 1
Halve zucchini lengthwise and diagonally cut into 1/2-inch-thick slices. Finely chop garlic. Pat anchovies dry and coarsely chop.
Step 2
In a large nonstick skillet heat oil and anchovies over moderate heat, stirring, until anchovies are dissolved, 1 to 2 minutes. Add zucchini and salt and pepper to taste and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Add garlic, zest, and parsley and cook, stirring, 1 minute.
