Serves: 2

  • 1 Fresh Medium Zucchini

  • 3 Tbsp. Olive Oil

  • 1 large Clove Garlic cut in half

  • 1 Sprig Fresh Oregano (or a teaspoon dried)

  • 2 1/2 Tbsp. While Wine Vinegar

  • 2 Tbsp. Water

  • 2 Teaspoons Sugar

  • 3 Tbsp. Pignoli (pine nuts)

  • 3 Tbsp. Golden Raisins

  • 2 Anchovies – patted dry and cut into tiny pieces

  • Shavings of Pecorini or Provolone Cheese for garnish (you can also use grated)


  1. Clean a medium fresh zucchini. Leave the skin on .

  2. Cut off the ends and discard. Then cut the zucchini lengthwise in half – then again into quarters. If the pieces are large enough – cut them one more time so you have spears.

  3. Heat the oil in a shallow pan, add the garlic and oregano, and cook a couple of minutes until the garlic is beginning to brown. Do not burn the garlic! Keep it moving in the pan. Then remove and discard the garlic. In this dish you only want its essence.

  4. Now add the vinegar, water, and sugar. Mix in.

  5. Now add the zucchini spears, tossing them in the pan to coat, cover the pan, and cook about 10-12 minutes at medium high. Stir occasionally .

  6. When finished, add the pignoli, raisins, and anchovies. Toss a little, and cook a couple of minutes more at medium high, uncovered.

  7. Taste and see if any salt is needed. Usually the anchovies take care of the need for salt. By the way, at this point, the anchovies are quite invisible.

  8. Serve with shavings of Pecorino or Provolone or grated.

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