Roasted Zucchini with Anchoiade
Here’s an easy way to enliven fresh zucchini: First, sprinkle it with olive oil and fresh thyme and roast it in a hot oven. While the zucchini cooks, prepare the potent three-ingredient topping made from anchovies, garlic and olive oil, which provides a salty balance to the sweet, mild zucchini. The dish goes well with lamb or fish.
- 6 zucchini
- 3 Tbs. olive oil
- 3 tsp. fresh thyme leaves
- Kosher salt and freshly ground pepper
For the anchoïade
- 1/3 to 1/2 cup (3 to 4 fl. oz./80 to 125 ml) extra-virgin olive oil
- 1 can (2 1/2 oz./75 g) anchovy fillets, rinsed and drained
- 3 garlic cloves, minced
Preheat an oven to 400°F (200°C).
Cut each zucchini in half crosswise, then cut each half lengthwise into 3 even slices. Arrange the slices in a roasting pan just large enough to hold them in a single layer. Drizzle with the olive oil and sprinkle with the thyme, 1/2 tsp. salt and several grinds of pepper.
Roast until the zucchini is golden brown on the underside, 15 to 20 minutes. Turn and roast until golden on the second side and crisp-tender when pierced with a fork, another 5 to 10 minutes.
Meanwhile, make the anchoïade: In a small fry pan over low heat, warm 1/3 cup (3 fl. oz./80 ml) of the olive oil. Add the anchovies and garlic and cook, mashing the anchovies until they dissolve to make a paste, about 3 minutes. Gradually whisk in enough of the remaining oil to create the consistency of a thick vinaigrette. Keep warm.
Transfer the zucchini to a warmed serving platter. Serve immediately accompanied by the anchoïade. Serves 4.
Adapted from Williams-Sonoma Year-Round Roasting (Weldon Owen, 2011)