Zucchini with Anchovies & Capers

• 2 1/2 pounds small zucchini
• 6 tablespoons extra-virgin olive oil
• 4 plump garlic cloves, crushed and peeled
• 6 anchovy fillets, finely chopped
• 1 teaspoon kosher salt
• 1/4 cup drained small capers
• A heavy-bottomed skillet or saute pan, 12-inch diameter or larger

1. Trim the ends of the zucchini, and slice them into 1/4-inch-thick sticks, 2 to 3 inches long.
2. Pour the olive oil into the big skillet, and set it over medium heat.
3. Toss in the garlic cloves, cook for a minute or so, until sizzling, then drop the chopped anchovy into the pan.
4. Cook, stirring, another minute or two, until the anchovy melts in the oil.
5. Scatter the zucchini sticks in the skillet, and toss and stir to coat them in oil.
6. Season with salt, and cook about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp, and lightly caramelized.
7. Finally, toss in the capers and cook another minute or two to blend the flavors.
8. Serve hot or at room temperature.

zucchini, extravirgin olive oil, garlic, anchovy, kosher salt, capers, skillet

Taken from www.epicurious.com/recipes/food/views/zucchini-with-anchovies-capers-372300 (may not work)