By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
38 cal · 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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
Zucchini and butter are standard finds at any Charlotte grocer, but whole fresh anchovies for the compound butter are uncommon outside specialty seafood counters—Harris Teeter's seafood department may have them canned or frozen, but many readers will need a trip to a specialty shop or Italian market. The 18-minute claim is realistic if you've got pre-sliced zucchini and buy anchovies ahead; slicing from whole zucchini adds five minutes. At roughly $3–5 for butter, zucchini, and anchovies split four ways, cost per serving lands at $1.50–2, making this a weeknight win. The dish reheats poorly—anchovy butter congeals and the zucchini turns mushy—so this is strictly a same-night side for four, not a make-ahead.
Sign in or create a free account to add your review.
