Serves 4
18 min
Zucchini with Spicy Anchovy Butter
Recipe GLPRa1c39ba1d67417
Tender baby zucchini sautéed in a vibrant spicy anchovy butter infused with red pepper flakes. This simple yet flavorful dish celebrates the umami richness of anchovies balanced with the delicate sweetness of fresh zucchini, creating an elegant side or light main course.
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Ingredients
½ pound Baby zucchini, trimmed
6 tablespoons Butter
6 Anchovy filets, minced
2 pinches Crushed red pepper flakes
to taste Salt
Directions
Trim the baby zucchini, then cut them lengthwise in half or into quarters, depending on their size. Pat dry with paper towels to remove excess moisture.
Mince the anchovy filets finely and set aside.
In a large skillet, melt the butter over medium-high heat.
Once the butter is foaming, add the minced anchovies and crushed red pepper flakes. Stir constantly for about 1 minute until fragrant and the anchovies begin to break down into the butter, creating a smooth sauce.
Add the prepared zucchini to the skillet in a single layer. Cook without moving for 3–4 minutes until golden and tender on the first side.
Gently turn the zucchini over and cook for another 2–3 minutes on the second side until fork-tender and lightly browned.
Taste and adjust seasoning with salt as needed. Transfer to a serving dish and spoon any remaining spicy anchovy butter from the pan over the zucchini. Serve warm.
