Recipe sent by Mister Anchovy
Chop up half an onion.
Throw it into a saucepan with a splash of really good extra virgin
Gently saute until the onions go transparent and soften up.
Meanwhile, grate a zucchini and chop up a few cloves of garlic.
Toss the garlic into the saucepan and gently saute it with the onions.
Add a generous pinch of kosher salt.
Keep the heat low - you don't want to burn the garlic and make it
Mush up one anchovy and toss it in.
Toss in the grated zucchini and let it saute for one minute, stirring
it around with a wooden spoon (just because I like cooking with wooden
If you're feeling adventurous, try adding a handful of mushrooms
(chantrelles are great if you can get them, but any mushroom will do in
a pinch) to the onions. Sometimes, I add a blast of hot sauce with the
zucchini, just for the hell of it.
mrs anchovy has pointed out that when she makes the quick garlic zucchini, she squeezes a lemon over it before taking it out of the pan....it's a nice touch.