2½ pounds small zucchini
6 tablespoons extra-virgin olive oil
4 plump garlic cloves, crushed and peeled
6 anchovy fillets, finely chopped
1 teaspoon kosher salt
¼ cup small capers, drained
Trim the ends of the zucchini, and slice them into 1/4-inch-thick sticks, 2 to 3 inches long.
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.
Recipe Courtesy: Lidia Bastianich