Zucchini with lemon

4 servings

20 minutes

Zucchini with lemon is a refined dish of author cuisine, where the simplicity of ingredients combines with rich flavors. Fried to a golden hue, zucchini acquires softness and a lightly caramelized texture, while capers and anchovies add piquant salty notes. Lemon juice provides freshness and a slight tanginess, harmoniously complementing the dish's flavor. It is an ideal treat for both a light dinner and as an elegant side for fish or meat. Infused with the aromas of garlic, red pepper, and olive oil, zucchini reveals its taste in the best way. The dish is served slightly cooled, allowing the ingredients to fully express their flavor nuances.

Energy value per serving

• Calories: 617.6
• Proteins: 42.9g
• Fats: 47.5g
• Carbohydrates: 6.4g

Ingredients

• Zucchini: 600 g
• Garlic: 2 clove
• Red chilli pepper: 1 pc
• Capers: 1 tbsp
• Lemon juice: 30 ml
• Anchovy fillet: 4 pc
• Olive oil: 7 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. In a deep skillet, heat olive oil and add garlic and red pepper.

   Required ingredients:

   • Olive oil: 7 tablespoons
   • Garlic: 2 cloves
   • Red chilli pepper: 1 piece

2. Add zucchini and keep on the heat until they are soft and browned (15 minutes).

   Required ingredients:

   • Zucchini: 600 g

3. Pour in lemon juice, add capers and anchovies. Simmer everything together for 1 minute.

   Required ingredients:

   • Lemon juice: 30 ml
   • Capers: 1 tablespoon
   • Anchovy fillet: 4 pieces

4. Remove the pan from the heat.

5. Pour in some olive oil, add salt and pepper.

   Required ingredients:

   • Olive oil: 7 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Wait for the dish to cool and absorb all the aromas.