Zucchini with Spicy Anchovy Butter

By • July 18, 2014 • 9 Comments

57 Save


Author Notes: 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. Why stop at shrimp? Now we spoon it on steamed spinach, roasted beets, or cooked vegetables like these.The Canal House

Serves 4

  • 1/2 pound baby zucchini, trimmed
  • 6 tablespoons butter
  • 6 anchovy filets, minced
  • 2 pinches crushed red pepper flakes
  • Salt, to taste
  1. Cook zucchini in a medium pot of salted boiling water over medium-high heat until very tender but not falling apart, about 8 minutes. Drain. Return the empty pot to the stove. Reduce the heat to medium-low. Melt butter in the pot. Add anchovy filets and crushed red pepper flakes, swirling the pot. Add the zucchini, turning them to coat. Season with a little salt, if you'd like. Serve warm.
Jump to Comments (9)

Comments (9) Questions (0)

Default-small
Default-small
Default-small

about 1 month ago SweetM

Intoxicatingly delicious!

540434_3765129049943_1219987725_n

about 1 month ago Marian Bull

Marian is Food52's Associate Editor.

Update: Leftovers are good cold! No surprises there.

Default-small

about 1 month ago Clare

With sourdough toast, my lunch is sorted! YUM!!
I'm going to try this as a little drizzle sauce for my zucchini fritters... But in the meantime, with some sourdough toast, my lunch is sorted!

P1010336_22

about 1 month ago juntt

ANCHOVY butter! why didn't i think of that?! thanks for the great idea! =D

Default-small

about 1 month ago Linda

I made this with warm crusty bread. I added lemon zest and a few heirloom grape tomatoes. Worthy of plate licking....................

Default-small

about 1 month ago trvlnsandy

Making them into pancakes with mint

Stringio

about 1 month ago Hector Lahera

And a bare hint of fresh mint, trust me, just enough to interest you but not give itself away.

540434_3765129049943_1219987725_n

about 1 month ago Marian Bull

Marian is Food52's Associate Editor.

I made this last night, with big zucchini chunks, and tossed it with pasta and lots of basil -- it was perfect.

Default-small

about 1 month ago Horto

I make zucchini ribbons, sauté or grilled on skewers folded like ribbon candy, now I'll try this with some lemon zest!