Prep. time: 15 minutes
Cook Time: 10 minutes
Difficulty: 1 out of 5
3/4 lb Zucchini
1 clove Garlic
1 oz Pine nuts
2 tbsp Raisins
2 tbsp White Wine Vinegar
Rinse the zucchini, trim and cut in half, lengthwise; remove the seeds in the middle with a teaspoon and slice into strips. Soak the raisins in a bowl of warm water for 15 minutes. Rinse, debone and filet the anchovies.
Peel the garlic. Heat the olive oil in a skillet, add garlic, discard when golden, add the zucchini and￼￼ sauté briefly before seasoning with salt.
Add a few tablespoons of water and vinegar and cook over medium heat until the liquid is reduced. Add the pinenuts, the drain raisins and the anchovy fillets. Mix well and let simmer a few minutes. Transfer the preparation when ready to a serving dish and serve immediately￼. Enjoy!
Smaller zucchini are typically the tastiest and most tender. They should be plump and firm without blemishes or soft spots and have a decent weight to them. Larger zucchini are good candidates for stuffing and turning into zucchini relish.