Directions:
- Place whole zucchini in boiling, salted water and cook for 3 minutes. Drain and refresh under cold running water
- Trim ends and cut lenghtways. Scoop out seeds with a teaspoon and discard
- Drain anchovy fillets, reserving the oil. Mix oil from the anchovies with the olive oil, parsley, basil or oregano, garlic, salt and pepper to taste. Be careful with salt as the anchovies are very salty.
- Spoon the dressing over the zucchini. Cut anchovy fillets into strips and arrange them over the zucchini. A criss cross pattern looks nice.
- To serve: Arrange the boats on a platter and garnish with capers, parsley sprigs and lemon flowers or wedges
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.1 Kcal (365 kJ) | ||
| Calories from fat | 70.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 12% | |
|---|---|---|---|
| Cholesterol | 9mg | 3% | |
| Sodium | 18.3mg | 1% | |
| Potassium | 138.21mg | 3% | |
| Total Carbs | 0.94g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 3.56g | 7% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 220.15 Kcal (922 kJ) | ||
| Calories from fat | 177.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.75g | 12% | |
|---|---|---|---|
| Cholesterol | 22.75mg | 3% | |
| Sodium | 46.25mg | 1% | |
| Potassium | 349.32mg | 3% | |
| Total Carbs | 2.38g | 0% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.71g | 1% | |
| Protein | 8.99g | 7% | |
| Vitamin C | 23.8mg | 16% | |
| Iron | 2.2mg | 5% | |
| Calcium | 87.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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