Anchovies with grilled zucchini

  • 4 persons
  • cooking time: 20
  • difficulty


  • juice of 1 lemon, sifted
  • juice of 1 orange, sieved
  • 2 dl balsamic vinegar
  • a pair of basil stems
  • 50 g pine nuts
  • 1 can of anchovy fillet in olive oil of 50 g
  • milk (to desalinate the anchovies)
  • nut oil
  • 1 zucchini
  • olive oil
  • a few sprigs of thyme

How to prepare

This dish with grilled zucchini and anchovies is delicious, healthy and easy to prepare.



  • 1 Boil the lemon and orange juice with the balsamic vinegar and basil stems up to 2/3. Remove from the heat, remove the stems and leave to cool in the fridge.
  • 2 Heat a frying pan and fry the pine nuts until golden brown.
  • 3 If necessary, desalinate the anchovies briefly in lukewarm water or milk. Pat dry.
  • 4 Take the vinegar out of the fridge and put a few drops of nut oil through it with a fork.
  • 5 Cut the zucchini into 3 pieces. Cut the pieces lengthwise to a thickness of 2 mm. Brush the slices with some olive oil and grill them on both sides.
  • 6 Place the zucchini slices on a large plate. Drizzle the vegetables with the balsamic dressing and serve with the anchovies, pine nuts and thyme leaves.

Anchovy fillets in olive oil