Zucchini With Tomatoes And Anchovies Recipes

ANCHOVIED TOMATOES, ZUCCHINI AND POTATOES

Steps:

• Scrub but do not peel potatoes. Put in pot with water to cover; cover and cook until done, about 20 minutes.
• Mince garlic.
• Scrub, trim and slice zucchini in food processor. Wash, trim and slice tomatoes in food processor.
• Heat oil in nonstick medium-large skillet and saute garlic, zucchini and tomatoes over medium-high heat.
• Wash and dry anchovies and mince. Add to vegetables. Cook about 10 minutes.
• Drain potatoes and cut into large pieces. Add to vegetables, stirring to coat well. Season with pepper.

ZUCCHINI WITH ANCHOVIES & CAPERS

Steps:

• Trim the ends of the zucchini, and slice them into 1/4-inch-thick sticks, 2 to 3 inches long.
• Pour the olive oil into the big skillet, and set it over medium heat. Toss in the garlic cloves, cook for a minute or so, until sizzling, then drop the chopped anchovy into the pan. Cook, stirring, another minute or two, until the anchovy melts in the oil.
• Scatter the zucchini sticks in the skillet, and toss and stir to coat them in oil. Season with salt, and cook about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp, and lightly caramelized. Finally, toss in the capers and cook another minute or two to blend the flavors. Serve hot or at room temperature.

ZUCCHINI WITH ONION AND TOMATO

Steps:

• Cut the zucchini in bite size pieces.
• Chop the onion.
• Dice the tomato.
• Heat the olive oil in a heavy skillet.
• Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
• Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
• Serve with grated parmesan cheese.

ZUCCHINI & TOMATOES

Steps:

• 1. In large skillet, heat oil and cook garlic with zucchini over medium-high heat for 3 minutes. Stir in tomatoes, then golden onion recipe soup mix thoroughly blended with reserved liquid and basil.
• 2. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.

ZUCCHINI WITH TOMATOES AND ANCHOVIES

Steps:

• 1 Scrub the zucchini with a brush under cold running water. Trim off the ends. Cut into 1/8-inch slices. 2 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a 13 × 9 × 2-inch baking pan. Arrange the zucchini and tomatoes in overlapping rows in the pan. 3 In a medium bowl, stir together the bread crumbs, anchovies, oil, garlic, and salt and pepper to taste. Scatter the mixture over the vegetables. 4 Bake 30 minutes, or until the vegetables are tender. Let rest 10 minutes before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.