Zucchini Scapece Style

I learned this recipe in a cooking class in Rome from Chef Stefano. It has become a new family favorite, which I think will be made over and over again for many years to come.

Serves 8-10

5 zucchini

1/2 lemon squeezed

1/3 cup olive oil

2 tablespoons white wine

2 tablespoons balsamic white vinegar

1 clove garlic

1 tablespoons anchovy oil or paste (optional)

Pinch of Kosher salt

Cut zucchini on diagonal into 1/2 inch slices.

Grill or sauté zucchini in a pan on stove turning over once.

If grilling, toss in a little olive oil first.

Meanwhile, add all other ingredients to a blender and blend vinaigrette.

This can be done in advance.

Toss zucchini with vinaigrette or spoon vinaigrette over zucchini.

You may have some vinaigrette left over - try on salad greens.