Every summer, every person I know who has a garden has a bumper crop of zucchini.
Then as now, the inevitable question arises as in ‘What ever shall I do with all of these summer squashes? Ratatouille and zucchini bread get old really quickly, especially after the fortieth time making or eating it.’
Hopefully, today’s offering — as well as a few other recipes this week will go a long way towards solving that problem for you, or if not, at least provide some inspiration for when the next glut of zucchini hits your kitchen table.
Zucchine con acciughe e capperi, otherwise known as “zucchini with anchovy and capers”
Slice zucchini into 1/4″ thick sticks, about 2 to 3 inches long. Next, add some chopped garlic and olive oil in a large skillet, and warm the oil over medium heat. When the garlic has turned a pale gold, after about 1 minute, add a couple of oil-packed anchovy fillets to the pan. Cook, stirring occasionally with a wooden spoon. The anchovies will spatter and eventually disintegrate into the oil.
Add the zucchini to the skillet. Toss with the garlic and anchovy sauce so that it’s thoroughly coated with the oil. Taste for salt, although you shouldn’t need too much. Cook for 10 minutes or until the zucchini becomes golden brown. The zucchini are done when it becomes slightly caramelized. Stir in a few tablespoons drained capers and a couple of teaspoons red wine vinegar, if desired, and serve at once.
Time: About 30 minutes, including prep.