May 252018

Anchovies and give an otherwise rather pedestrian vegetable a savory, umami kick, and the lemon brings out the sweetness in the zucchini. This is a great side dish for grilled meats.


  • 4 cups zucchini, grated
  • 8 anchovy fillets (1 can)
  • 2 cloves garlic, minced
  • 4 tbsp Ritrovo Selections Olive Oil with Lemon or 3 tablespoons extra-virgin olive oil plus 1 tablespoon lemon zest and juice of one lemon
  • 1/2 cup Parmesan cheese, grated
  • Fresh parsley, salt, and pepper


  1. Grate the zucchini, using a food processor for this is a “great” time (and fingernail) saver!
  2. Heat a heavy skillet and add anchovy fillets and Olive Oil with Lemon, cook until anchovies are melted, add the garlic and cook just long enough to incorporate flavors.
  3. Add the zucchini and cook until just tender (do not overcook). Mix in the Parmesan cheese and minced parsley and season with salt and pepper.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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