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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. 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 |
Directions:
1. Halve zucchini lengthwise and diagonally cut into 1/2-inch-thick slices. Finely chop garlic. Pat anchovies dry and coarsely chop.
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.
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