Zucchini is such an abundant and tasty vegetable, yet too often is bland and unpleasing when served. This preparation is simple and full of flavor. The anchovies provide much of it, and if you crave the anchovy taste you can increase the amount used. On the other hand, if you are apprehensive about anchovies, cut the amount in half. For extra spice, add crushed red pepper as well. Serve this hot, as an appetizer or a side dish, or prepare it in advance and serve at room temperature. It’s delicious either way (and thus an excellent buffet item). The savory zucchini makes a great pasta sauce, too—simply toss with hot drained ziti (or other short hollow pasta) and top with grated cheese.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
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