Zesty zucchini paired with salty anchovies and tangy capers.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.97 · €1.39/serving
- 6 tablespoons premium extra-virgin olive oilEst. price €0.90–€1.80
- 1 teaspoon exquisite kosher saltEst. price €0.02–€0.05
- 4 robust garlic cloves, crushed and peeled (crushing garlic helps release its flavor)Est. price €0.20–€0.40
- 2 1/2 pounds petite zucchiniEst. price €4.50–€7.50
- 6 anchovy fillets, finely mincedEst. price €0.75–€1.50
- 1/4 cup petite drained capersEst. price €0.60–€1.20
Steps
- 1Begin by trimming the ends of the zucchini before cutting them into sticks that are 1/4-inch thick and 2 to 3 inches in length.
- 2In a large skillet, heat olive oil over medium heat. Add garlic cloves and cook until they start to sizzle, about a minute. Then, add the chopped anchovy and continue cooking while stirring for another one to two minutes until the anchovy dissolves in the oil.
Cultural note
Zucchini with Anchovies and Capers Tango is a Mediterranean-inspired dish that showcases the flavors of the region. Anchovies and capers are commonly used in Mediterranean cuisine, adding a unique umami and briny taste to dishes.
Seasonal note
Zucchini is in peak season during the summer months, making this dish ideal for the summertime. Anchovies and capers are available year-round.
Health note
This dish is a good source of vitamins A and C, fiber, and healthy fats from olive oil. It is low in cholesterol and saturated fat but high in sodium, so moderation is key. The combination of zucchini, anchovies, and capers provides a flavorful and nutritious meal.
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