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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 3 |
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There are only 2 main ingredients in this very different entree and it takes less than 15 minutes to prepare. Even if you are not a passionate fan of anchovies try it. You'll be surprised Ingredients:
3 medium zucchini |
45g can flat anchovy fillets |
1 1/2 tablespoons olive oil |
3 tablespoons finely chopped flat parsley |
3 teaspoons finely chopped fresh basil or oregano or 1/2 teaspoon dried basil or oregano leaves |
1 large clove garlic, crushed |
salt |
freshly ground black pepper |
drained capers |
parsley sprigs |
lemon |
Directions:
1. Place whole zucchini in boiling, salted water and cook for 3 minutes. Drain and refresh under cold running water
2. Trim ends and cut lenghtways. Scoop out seeds with a teaspoon and discard
3. 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.
4. Spoon the dressing over the zucchini. Cut anchovy fillets into strips and arrange them over the zucchini. A criss cross pattern looks nice.
5. To serve: Arrange the boats on a platter and garnish with capers, parsley sprigs and lemon flowers or wedges
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