Zucchini noodles with anchovy butter for a tasty twist

Ingredients for Zucchini noodles with anchovy butter

• 60 g unsalted butter

• 6 oil-packed anchovy fillets

• 300–360 g courgette, thinly sliced into noodle-like ribbons

• 50 g grated parmesan

• 5 ml crushed red pepper flakes

How to make Zucchini noodles with anchovy butter

1. Melt the butter in a small saucepan over medium heat.

2. Add the anchovies and cook, breaking them up with a wooden spoon, until dissolved, about 5 minutes.

3. In a large serving bowl, combine the zucchini ribbons, Parmesan, red pepper flakes, and the anchovy butter.

4. Serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.