Region: Italy
Category: Vegetables
Season: Summer
Difficulty: Easy and Quick
The solitary zucchini plant I once grew in my Massachusetts garden produced enough zucchini to feed a family of ten. LO.jpg)
That is when I reach for recipes like this one. Here the zucchini is cooked with a deliciously tart combination of lemon, anchovy, and mint. It is a perfect summer dish.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 25 minutes
5 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
4 salted anchovy fillets, rinsed
Juice of 1/2 lemon
3 zucchini, peeled and sliced diagonally
Salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh mint leaves
1. In a skillet, heat the olive oil over medium-high heat, then cook the onions and garlic until translucent, stirring often so the garlic doesn’t burn , 4 to 5 minutes. Add the anchovy and lemon juice and cook until the anchovies melt in 1 to 2 minutes, stirring.
2. Add the zucchini, season with salt and pepper, then cook until tender, stirring frequently to coat everything, 12 to 15 minutes. Toss with the mint and serve.
Variation:
Note:
Posted: 01/03/2007