Ingredients:
All ingredients are approximate and you can adjust the amounts.
3 zucchini cut into slivers, approx 4 cups slivered, somewhere near three 8" zucchini
1/4- 1/3 cup pitted oil cured black olives- loose- not packed (you’ll probably need to pit them)
2-3 ozs brined capers, drained
one tin of anchovies
4-5 lg cloves of garlic, smashed to remove the skins and sliced across the grain
Olive Oil
Directions:
Have everything ready to go. This is basically a stir fry and you’ll have no time once the cooking begins.
Turn your flame to medium high and put a 10" saute pan on to heat. Don’t use a non stick pan for this.
In the hot 10" saute pan put some olive oil to cover the bottom, maybe 2-3 tablespoons.
Immediately add the anchovies to allow them to break down. Just before the anchovies are fully broken down, add the garlic. Allow to saute with the anchovies until the little fish break down completely. Add the squash slivers and stir fry for a few minutes, you should see a "sauce" developing. You want the squash to have texture, so cooking it will only take a few minutes.
OK, add the capers and the olives to just warm them. This entire recipe may take 5 minutes from start to finish. Definitely test some of the squash slivers for doneness, there’s only one way, and that’s to eat some now and then during the cooking.
Remove from the heat and serve immediately. I have no idea how many this serves. I liked it so much I forgot about everything else and probably could have made a meal of this alone. It'll probably yield 6 servings.
