Zucchini with Anchovies & Capers

1. 1

   Trim the ends of the zucchini, and slice them into 1/4-inch-thick sticks, 2 to 3 inches long.

2. 2

   Pour the olive oil into the big skillet, and set it over medium heat.

3. 3

   Toss in the garlic cloves, cook for a minute or so, until sizzling, then drop the chopped anchovy into the pan.

4. 4

   Cook, stirring, another minute or two, until the anchovy melts in the oil.

5. 5

   Scatter the zucchini sticks in the skillet, and toss and stir to coat them in oil.

6. 6

   Season with salt, and cook about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp, and lightly caramelized.

7. 7

   Finally, toss in the capers and cook another minute or two to blend the flavors.

8. 8

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.