5 Ingredients or Fewer

Zucchini with Spicy Anchovy Butter

July 18, 2014
Photo by The Canal House
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
In This Recipe
  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.

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