Photo by Joseph De Leo, Food Styling by Anna Stockwell
Zucchini "noodles" taste surprisingly indulgent when tossed with plenty of cheese, red-pepper flakes, and olive oil.
Recipe information
Yield
6 servings
Ingredients
4 tablespoons (½ stick) unsalted butter
6 oil-packed anchovy fillets
2-3 large zucchini, thinly sliced into noodle-like ribbons with a vegetable peeler or mandoline (about 6 cups)
½ cup grated Parmesan
1 teaspoon crushed red pepper flakes
Preparation
Step 1
Melt butter in a small saucepan over medium heat. Add anchovies and cook, breaking them up with a wooden spoon, until dissolved, about 5 minutes.
Step 2
Combine zucchini ribbons, Parmesan, red pepper flakes, and anchovy butter in a large serving bowl. Serve immediately.
Recipe notes
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