All week long, Christopher Hirsheimer and Melissa Hamilton of The Canal House will be sharing their recipes from last year's Canal House Cooking, Volume 8: Pronto! And we're giving away a copy every day this week. Open up a bottle of Sangiovese and follow along to bring a little Italy into your home.
Today: A zesty butter sauce to slather on everything -- starting with baby zucchini.
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We first started serving this sauce years ago, spooned over fat shrimp that had been grilled in their shells over hardwood coals. We'd peel and eat the shrimp, dipping them in the sauce, licking the deliciousness off our fingers. It was so addictive we found ourselves putting more sauce onto the plate so we could mop it up with hunks of warm bread. But why stop at shrimp? Now we spoon it on steamed spinach, roasted beets, or cooked vegetables like these.
Zucchini with Spicy Anchovy Butter
Serves 4
1/2 pound baby zucchini, trimmed
6 tablespoons butter
6 anchovy filets, minced
2 pinches crushed red pepper flakes
Salt, to taste
See the full recipe (and save and print it) here.
We're giving away a copy of Canal House Cooking, Volume 8: Pronto! every day this week! To enter to win today's copy, tell us in the comments: What are you doing with zucchini this summer? We'll choose winners next Monday, July 28th.
Photo by The Canal House. Excerpted from the book Canal House Cooking, Volume 8: Pronto! by Christopher Hersheimer and Melissa Hamilton. Reprinted by permission of The Canal House. All rights reserved.
Written by: The Canal House
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75 Comments
cookinginvictoria
July 28, 2014
I love Lidia Bastianich's recipe for Skillet Gratinate of Zucchini and Chicken. Amanda's recipe for Zucchini with Basil, Mint and Honey on this site is pretty much my go-to stove top recipe. I make it at least once a week in the summer. But my all-time favorite zucchini recipe has to be pan fried zucchini blossoms stuffed with basil and fresh goat cheese. :)
BakersFancy
July 28, 2014
I am making zucchini pizza boats this summer. I use larger zucchini, grill or roast them until soft but not mushy, then top with pizza condiments of my choosing (tonight will be garlic marinated mushrooms) and pop back into the oven or into the grill until the toppings are heated through.
AntoniaJames
July 25, 2014
Grilling, of course -- garlic-infused olive oil, salt, pepper, with a healthy squeeze of lemon right off the grill. ;o)
Nigar S.
July 24, 2014
Grilling it with extra virgin olive oil and chaat masala...mmm...so good. Also, roasting it till light brown to add flavor to my tomato sauce.
Elizabeth
July 23, 2014
I cannot ever make enough zucchini bread, so my roof-top garden crop will be put to good use. I love how much variety you can add to zucchini bread: add chocolate, add nuts, add raisins or dried fruit, add carrots... it's always a new loaf !
reneej
July 23, 2014
I am roasting it in my toaster oven and serving mixed with rotelli and ricotta. Yum!
rosa
July 23, 2014
can't wait to try this! Definitely like the idea of shrimp and spinach with this butter too.
suncatcher54
July 23, 2014
Zuni Cafe Pickles for sure-these are new for me. Shredded zukes into fritattas and bread, various gratins and breaded/fried...yes, we have it just about every day.
Sara S.
July 23, 2014
I am finally going to make ratatouille using a recipe (probably either Child, Olney or David) rather than going at it alone. I will definitely also make a Persian zucchini khoresht (stew).
P.S. I think I am going to make roasted beets tonight with the anchovy butter.
P.S. I think I am going to make roasted beets tonight with the anchovy butter.
Giuliana V.
July 23, 2014
Just got back from the Amalfi Coast - one of their specialties is zucchini that's cooked until it's basically broken down into a sauce that wonderfully coats the pasta. Delicious and can't wait to try on my own!
kayacro
July 23, 2014
Shaved raw + olive oil + preserved lemon + crunchy garbanzo beans + Maldon + black pepper.
czecho-cherokee
July 23, 2014
When the glutting gets good, Zuni Cafe's Zucchini Pickles + Jennie Cook's Zucchini Butter.
Full-Flavored C.
July 23, 2014
Mostly, my zucchini goes into a grated zucchini pasta sauce with garlic, chilies, and cream. I also love them with an herb-garkic butter.
twinjadojo
July 23, 2014
I am growing two varieties on my farm, one of which was selected for its abundant blossoms. Homemade-ricotta-stuffed blossoms, delicately fried and then drizzled with this sauce mixed with a handful of chopped fresh herbs is how I'll *start* climbing Mt. zucchini this summer.
Eliza L.
July 23, 2014
I am giving zucchini AWAY! Honestly, I love it, and cook it into everything, every which way (awesome ideas below, by the way)... but one of the things I love about zucchini is that I can be SO GENEROUS with it. It creates community and connections in my neighborhood because no one else seems to grow it (maybe they are scared!), so they love my deliveries.
SweetM
July 23, 2014
You might want to check your link to Canal House - the one on your page took me to a restaurant in NJ.
Lark
July 22, 2014
This summer I match-stick cut zucchini and add to a green salad with Kalamata olives, feta, red onion, orange segments, and walnuts. Top with vinaigrette.
Tara B.
July 22, 2014
Anchovy butter sauce! My mouth is watering. I can't wait to grab some baby zucchini from the garden tomorrow
Bradley M.
July 22, 2014
With a garden made for a large body of students, I will have plenty of zucchini/summer squash with which to ferment, saute, and shred. Tomorrow zucchini will probably end up on the grill to go on scratch pizzas!
Joann
July 22, 2014
Zucchini bread, cake, omelet, and sautéed with other veggies so far. Next to the grill!
PieceOfLayerCake
July 22, 2014
I have a killer zucchini bread with orange zest and a light orange juice glaze. That's what I'll be doing with the veritable pounds I get from the CSA.
Chris O.
July 22, 2014
I have been grilling them. Scrubbed, sliced lengthwise, olive oil, s&p, sometimes chili flakes sometimes finished with chopped herbs. (depends on the meal). My partner who claims not to like zucchini has started searching them out when we go to the Saturday farmers' market.
PJW
July 22, 2014
Sautéed in olive oil with a few other farmers market vegetables and into an omelette.
Robyn M.
July 22, 2014
Lately, I have been hooked on a zucchini as noodle theme. I sauté shallots, then add (and cook down) a diced tomato, add strips of zucchini and/or yellow squash cut with a Y-peeler into long "noodles", a bit of salt, white wine, thyme, and pepper, then cook until just done through.
Tamara B.
July 22, 2014
What am I not doing with zucchini? Made cake with it, grilled it, roasted it, ate it raw with garlic & lemon. I have not yet, however, use the really large ones in place of a baseball bat.
Kelli A.
July 22, 2014
zucchini peach appetizer and zucchini watermelon salad from "Smitten with Squash" by Amanda Paa. http://twincitieslive.com/article/stories/s3511016.shtml?cat=12481
AdeleK
July 22, 2014
I have been frying a lot of zucchini flowers both stuffed and unstuffed. I also love to roast zucchini with some sliced onion, cut up tomatoes and even potatoes. It is a catch all dish to roast whatever I have in the frig to add with the zucchini.
lizzy
July 22, 2014
My CSA has given me tonssss of Zucchini this summer. I have made zucchini bread and made zucchini fritters and even made chips out of a zucchini as a snack! Also have been putting in a lot of cold pasta salads! yum! -L
miamineymo
July 22, 2014
Sauteing, shredding, baking, stuffing...you name it. But I definitely will try this recipe!
Two T.
July 22, 2014
honestly, yum : ) Last week I made the zucchini butter on here and spread it on toast and we loved it. As @beldengirl mentioned below, a recipe for turkey/zucchini mini meatballs is on the list too as well as a gratin.
Sara F.
July 22, 2014
We love it sautéed in a hot pan with sliced red bell peppers, green onions and garlic scape.
Jackie P.
July 22, 2014
I often go with the classic garlic, chili flake, mint and salty cheese combo with sauteed zucchini. Otherwise, it gets shredded into soups or breaded, baked and dipped in tomato sauce.
WHB
July 22, 2014
Have made Jennie Cook's Zucchini Butter (food52.com/recipes/23071-jennie-cook-s-zucchini-butter) several times already. Roasted the first batches--before the temperature rose above 80.
TheBostonian
July 22, 2014
The above recipe looks AMAZING. When not making this, I like to either grill thin slices of zucchini or take thin, uncooked rounds of zucchini and put them on pizza on the grill. So good.
inpatskitchen
July 22, 2014
Zucchini noodles with M Hazan's Tomato Sauce with Onion and Butter! The first zucchini from the garden gets a tempura batter fry and a sprinkle of parmesan!
l2w1
July 22, 2014
Zucchini pancakes with salsa fresca, or roasted with eggplant, tomatoes, fennel, onions and garlic, served on toasted bread with fresh ricotta cheese.
Deborah P.
July 22, 2014
Rick Bayless inspired zucchini blossom soup with roasted New Mexico chiles, fresh zuchini, corn and a little yogurt.
MeMecooke
July 22, 2014
Zucchini Feta Casserole from New Recipes from the Moosewood Restaurant. 30 years later the kids still ask for it.
JudyH
July 22, 2014
Zucchini gratin last night with green and yellow squash, a layer of caramelized onions, tomatoes and fresh breadcrumbs with parmesan on top!
Tippy C.
July 22, 2014
It is zucchini overload around here, but one of my favorite ways to cook them is to slice them into long ribbons--brush on olive oil and broil them with a bit of salt and parmesan on top. Delicious!
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