Ingredients
1/2 c. extra-virgin olive oil
3 1/2 oz. capers
8 anchovy fillets
6 clove garlic
8 oz. zucchini
8 oz. yellow squash
salt
Freshly ground pepper
Finely grated zest and juice of 1 lemon
1 tbsp. flat-leaf parsley
1 c. minced parsley leaves
Preparation
Step 1In a medium skillet, heat the 1/2 cup of olive oil. Add the capers in an even layer and cook over moderate heat until the capers start to sizzle, about 2 minutes; stand back, as the capers may spatter. Reduce the heat to moderately low and continue to cook until the capers are crisp, about 4 minutes longer. With a slotted spoon, transfer the capers to paper towels to drain.Step 2Stir the anchovies and garlic into the olive oil in the skillet. Simmer over low heat until the garlic starts to turn golden, about 10 minutes. Remove from the heat.Step 3Light a grill. Brush the zucchini and squash slices with olive oil and season with salt and pepper. Grill over high heat until they are just tender and nicely charred, about 2 minutes per side. Transfer the zucchini and squash to a platter.Step 4Rewarm the anchovy dressing and add the lemon zest, lemon juice, and minced parsley. Drizzle the warm bagna cauda over the grilled zucchini and squash, sprinkle with the fried capers and parsley leaves, and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
