Pan-Fried Zucchini with Anchovy Vinaigrette

Name: Pan-Fried Zucchini with Anchovy Vinaigrette
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup olive oil; 3 zucchini (sliced into 1/3-inch-thick rounds); 1/2 teaspoon kosher salt (divided); 1/4 cup freshly grated Parmesan; 2 teaspoons anchovy paste, or 4 whole anchovies, chopped small; 2 tablespoons capers (drained); 1/4 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1 vine-ripened tomato (seeded and diced); 1 tablespoon lemon juice; 2 tablespoons chopped fresh Italian parsley

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This summery side dish is full of quintessential Italian flavor: anchovy paste, capers, parmesan and Italian spices and herbs. It makes a great side dish for grilled chicken or steak.

Servings

Prep Time

5 minutes

Cook Time

15 minutes

Calories

193

Author:

Giada De Laurentiis

Ingredients

1/4 cup olive oil

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3 zucchini (sliced into 1/3-inch-thick rounds)
1/2 teaspoon kosher salt (divided)
1/4 cup freshly grated Parmesan

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2 teaspoons anchovy paste, or 4 whole anchovies, chopped small

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2 tablespoons capers (drained)

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1/4 teaspoon dried oregano

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1/4 teaspoon red pepper flakes
1 vine-ripened tomato (seeded and diced)
1 tablespoon lemon juice
2 tablespoons chopped fresh Italian parsley

Instructions

This recipe originated from Giada In Italy. Episode: La Dolce Vita.
Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.