ZUCCHINI NOODLES WITH ANCHOVY BUTTER | EPICURIOUS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Zucchini Noodles with Anchovy Butter | Epicurious image

Zucchini "noodles" taste surprisingly indulgent when tossed with plenty of cheese, red-pepper flakes, and olive oil.

Provided by Julia Turshen

Yield 6 servings

Number Of Ingredients 5

4 tablespoons (½ stick) unsalted butter
6 oil-packed anchovy fillets
2-3 large zucchini, thinly sliced into noodle-like ribbons with a vegetable peeler or mandoline (about 6 cups)
½ cup grated Parmesan
1 teaspoon crushed red pepper flakes

Steps:

  • Melt butter in a small saucepan over medium heat. Add anchovies and cook, breaking them up with a wooden spoon, until dissolved, about 5 minutes.
  • Combine zucchini ribbons, Parmesan, red pepper flakes, and anchovy butter in a large serving bowl. Serve immediately.

There are no comments yet!