Sauce

The Canal House's Zucchini with Spicy Anchovy Butter

July 22, 2014

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.

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.

75 Comments

Ordinary B. July 28, 2014
Zucchini bread!
 
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.
 
KariL July 25, 2014
Saute with a little butter and salt and pepper. Grate parmesan on top. Tasty.
 
AntoniaJames July 25, 2014
Grilling, of course -- garlic-infused olive oil, salt, pepper, with a healthy squeeze of lemon right off the grill. ;o)
 
crazyasitsounds July 25, 2014
I'm adding a lot of zucchini to various pasta sauces.
 
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.
 
Frances P. July 23, 2014
Mixing it with chocolate for zucchini bread.
 
Adriana G. July 23, 2014
I love to fry them alongside zucchini flowers!
 
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). <br />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!
 
Vitpil July 23, 2014
Zucchini on the grill, basted with garlic oil. Yum!
 
kayacro July 23, 2014
Shaved raw + olive oil + preserved lemon + crunchy garbanzo beans + Maldon + black pepper.
 
Nina July 23, 2014
Saute coins until golden brown and serve atop aglia e olio. YUM!
 
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.