Zucchini Noodles With Anchovy Butter Epicurious Food

ZUCCHINI NOODLES WITH ANCHOVY BUTTER | EPICURIOUS

Steps:

• Melt butter in a small saucepan over medium heat. Add anchovies and cook, breaking them up with a wooden spoon, until dissolved, about 5 minutes.
• Combine zucchini ribbons, Parmesan, red pepper flakes, and anchovy butter in a large serving bowl. Serve immediately.

ZUCCHINI WITH ANCHOVIES & CAPERS

Steps:

• Trim the ends of the zucchini, and slice them into 1/4-inch-thick sticks, 2 to 3 inches long.
• Pour the olive oil into the big skillet, and set it over medium heat. Toss in the garlic cloves, cook for a minute or so, until sizzling, then drop the chopped anchovy into the pan. Cook, stirring, another minute or two, until the anchovy melts in the oil.
• Scatter the zucchini sticks in the skillet, and toss and stir to coat them in oil. Season with salt, and cook about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp, and lightly caramelized. Finally, toss in the capers and cook another minute or two to blend the flavors. Serve hot or at room temperature.

QUICK AND EASY ZUCCHINI NOODLES

Steps:

• Run zucchini through a spiralizer to make noodles.
• Heat olive oil in a large skillet. Add zucchini noodles, garlic, garlic powder, basil, salt, and pepper. Cook until fragrant and heated through, about 2 minutes.