Ingredients:
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Directions:
Remove ends from zucchini and slice into 1/2 inch pieces. Half them if the zucchini is large.
Put a couple of glugs of olive oil into a pan on medium heat. Add the sliced garlic and your chili. After 30 seconds, add the zucchini and herbs, seasoning lightly with salt and pepper. Make sure the pan is not too hot as you do not want the zucchini to cook too fast. Give everything a mix around, then put a lid on, slightly ajar. Give the pan a shake or stir every couple of minutes for 10 to 12 minutes. For the last 2 minutes of cooking, add the anchovy fillets and lemon zest. Once the anchovies have melted, season carefully to taste, adding a squeeze of lemon juice to balance the chili and seasoning. Serve immediately with chopped mint. |
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