Anchovy Zucchini Boats
From jol 15 years agoIngredients
- 3 Medium zucchini shopping list
- 45g can flat anchovy fillets shopping list
- 1 1/2 tablespoons olive oil shopping list
- 3 tablespoons finely chopped flat parsley shopping list
- 3 teaspoons finely chopped fresh basil or oregano or 1/2 teaspoon dried basil or oregano leaves shopping list
- 1 large clove garlic, crushed shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- Drained capers shopping list
- parsley sprigs shopping list
- lemon shopping list
How to make it
- Place whole zucchini in boiling, salted water and cook for 3 minutes. Drain and refresh under cold running water
- Trim ends and cut lenghtways. Scoop out seeds with a teaspoon and discard
- Drain anchovy fillets, reserving the oil. Mix oil from the anchovies with the olive oil, parsley, basil or oregano, garlic, salt and pepper to taste. Be careful with salt as the anchovies are very salty.
- Spoon the dressing over the zucchini. Cut anchovy fillets into strips and arrange them over the zucchini. A criss cross pattern looks nice.
- To serve: Arrange the boats on a platter and garnish with capers, parsley sprigs and lemon flowers or wedges
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