I am not a great lover of zucchini. It always seems tasteless, with a mushy texture. But, during the spring and summer there are so many wonderful zucchini recipes that I decided to give it another try.

The following are some relatively unknown facts about zucchini:

Zucchini is a summer squash that is super healthy and rich in antioxidants. The darker the squash, the more nutrients it has. There is a high water content in zucchini, that makes them low in calories. These calories contain very few simple sugars and no white sugars (the bad kind) making it a power food for people who are mindful of their caloric intake. 

You should wash your zucchini before using it, but do not peel them; most of the nutrients are in the skin. 

Of course I was drawn to this recipe because it had anchovies and capers in it. I love anything with these two ingredients. 

This recipe is wonderful. My family loved it and even had the leftovers the next day.

Hmm? I think I like it! 

This recipe is courtesy of Lydia Bastianich.  I think she converted me! It will serve 6 .

Ingredients for Zucchini

2 1/2 pounds small zucchini
6 tbsp. extra-virgin olive oil
4 plump garlic cloves, peeled and crushed
6 anchovy fillets, drained and finely chopped
1 tsp. kosher salt
1/4 cup drained small capers

Trim the ends off the zucchini, and slice them into 1/4-inch sticks, 2-3 inches long.

Pour the olive oil into a large skillet, and set it over medium heat. Toss in the garlic cloves and cook for a minute or so, until sizzling, (be careful not to overcook the garlic), then drop the chopped anchovies into the pan.

Cook, stirring, for about a minute or two, until the anchovies melt in the oil.

Scatter the zucchini sticks in the skillet, and toss to coat.

Season with salt and cook for 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.

It’s that simple!