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.
1
In a deep skillet, heat olive oil and add garlic and red pepper.
- Olive oil: 7 tablespoons
- Garlic: 2 cloves
- Red chili pepper: 1 piece
2
Add zucchini and keep on the heat until they are soft and browned (15 minutes).
- Courgette: 600 g
3
Pour in lemon juice, add capers and anchovies. Simmer everything together for 1 minute.
- 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.
- Olive oil: 7 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Wait for the dish to cool and absorb all the aromas.
