So at this point I am feeling a little bad for people who read this blog and don’t care for zucchini. But, given all of the deliciousness over here lately, I”m sorry I’m not sorrier
This dish is julienned zucchini which is cooked in an aglio olio sauce made of garlic, parsley, anchovies, and olive oil. To die. I’m a huge fan of anchovies, but if the furry little fishies bug you, you can leave them out. I guess. Don’t do that though – you’ll regret it!
Anyway, you use a mandoline or a julienne peeler to make the zucchini ‘noodles’, and then briefly saute them in the aglio olio. I found that I really only sliced the 4 sides of the zucchini as it got too seedy in the middle. Smaller zucchini that naturally have fewer seeds is your friend in this recipe. Over top, there are grilled shrimp that were marinated in rosemary and garlic. These are SO GOOD, so good that I may have eaten a leftover shrimp or two before 8 this morning. YUM.