Zucchini Gremolata

• 4 small zucchini (about 1 pound)
• 2 garlic cloves
• 2 bottled or canned flat anchovies
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon finely chopped fresh flat-leafed parsley leaves

1. Halve zucchini lengthwise and diagonally cut into 1/2-inch-thick slices.
2. Finely chop garlic.
3. Pat anchovies dry and coarsely chop.
4. In a large nonstick skillet heat oil and anchovies over moderate heat, stirring, until anchovies are dissolved, 1 to 2 minutes.
5. Add zucchini and salt and pepper to taste and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes.
6. Add garlic, zest, and parsley and cook, stirring, 1 minute.

zucchini, garlic, anchovies, olive oil, lemon zest, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/zucchini-gremolata-102051 (may not work)