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Zucchini with Anchovies and Capers


Fresh anchovy fillets and capers give this zucchini side dish a classic Italian flavor. Also Try: Steamed Swordfish Bagnara-Style, Raw and Cooked Salad

  • Servings: 6

Source: The Martha Stewart Show, September 2010


  • 6 tablespoons extra-virgin olive oil
  • 4 large cloves garlic, crushed
  • 6 anchovy fillets, finely chopped
  • 2 1/2 pounds small zucchini, trimmed and sliced into 1/4-inch-thick rounds
  • 1 teaspoon coarse salt
  • 1/4 cup drained small capers


  1. Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add garlic and cook until it begins to sizzle, about 1 minute. Add chopped anchovies and cook, stirring, until anchovies melt into oil, about 2 minutes.

  2. Add zucchini and cook, stirring, to coat. Season with salt and cook until zucchini are softened and lightly caramelized, about 15 minutes. Add capers and cook, stirring, about 2 minutes. Remove from heat; serve hot or at room temperature.

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