Spicy sauteed shredded zucchini or summer squash with anchovy from Perfect Vegetables: A Best Recipe Classic by Cook's Illustrated Magazine

  • canned anchovies
  • zucchini or summer squash
  • dried red pepper flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CynthiasCooking on September 09, 2020

    I made this only because I had a lot of zucchini coming out of the garden that wanted to be used, and also happened to have some leftover anchovies from a previous recipe. My assessment was that I wasn't going to be drawn to make it again, but I liked it enough that I'd make it again if I needed to use up anchovies and had some zucchini at hand. My husband thought it tasted weird but agreed that he'd be happy enough to eat it again if we were using up anchovies and zucchini. I'd like to wring the zuc a little drier and run the pan a little hotter, which I think would be a slight improvement next time. With the anchovy I expected it to have a sort of Italian taste, but instead the combination of the pepper and the anchovie was reminiscent of some Thai flavor combinations I've experienced.

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