5 Ingredients or Fewer

Zucchini with Spicy Anchovy Butter

July 18, 2014
5 Ratings
Photo by The Canal House
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Marian Bull
    Marian Bull
  • juntt
  • Hector Lahera
    Hector Lahera
  • Horto

10 Reviews

Scott August 6, 2020
This is now my go to dish for zucchini. Packs in the flavour but so simple.
SweetM July 26, 2014
Intoxicatingly delicious!
Marian B. July 23, 2014
Update: Leftovers are good cold! No surprises there.
Clare July 23, 2014
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!
juntt July 23, 2014
ANCHOVY butter! why didn't i think of that?! thanks for the great idea! =D
Linda July 22, 2014
I made this with warm crusty bread. I added lemon zest and a few heirloom grape tomatoes. Worthy of plate licking....................
trvlnsandy July 22, 2014
Making them into pancakes with mint
Marian B. July 22, 2014
I made this last night, with big zucchini chunks, and tossed it with pasta and lots of basil -- it was perfect.
Hector L. July 22, 2014
And a bare hint of fresh mint, trust me, just enough to interest you but not give itself away.
Horto July 22, 2014
I make zucchini ribbons, sauté or grilled on skewers folded like ribbon candy, now I'll try this with some lemon zest!