This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　4 small zucchini (about 1 pound)

　　2 garlic cloves

　　2 bottled or canned flat anchovies

　　1 tablespoon olive oil

　　1 teaspoon lemon zest

　　1 tablespoon finely chopped fresh flat-leafed parsley leaves

　　

Step 1

Halve zucchini lengthwise and diagonally cut into 1/2-inch-thick slices. Finely chop garlic. Pat anchovies dry and coarsely chop.

　　

Step 2

In a large nonstick skillet heat oil and anchovies over moderate heat, stirring, until anchovies are dissolved, 1 to 2 minutes. Add zucchini and salt and pepper to taste and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Add garlic, zest, and parsley and cook, stirring, 1 minute.