The Canal House's Zucchini with Spicy Anchovy Butter

All week long, Christopher Hirsheimer and Melissa Hamilton of The Canal House will be sharing their recipes from last year's Canal House Cooking, Volume 8: Pronto! And we're giving away a copy every day this week. Open up a bottle of Sangiovese and follow along to bring a little Italy into your home.

Today: A zesty butter sauce to slather on everything -- starting with baby zucchini.

We first started serving this sauce years ago, spooned over fat shrimp that had been grilled in their shells over hardwood coals. We'd peel and eat the shrimp, dipping them in the sauce, licking the deliciousness off our fingers. It was so addictive we found ourselves putting more sauce onto the plate so we could mop it up with hunks of warm bread. But why stop at shrimp? Now we spoon it on steamed spinach, roasted beets, or cooked vegetables like these.

Zucchini with Spicy Anchovy Butter

Serves 4

1/2 pound baby zucchini, trimmed
6 tablespoons butter
6 anchovy filets, minced
2 pinches crushed red pepper flakes
Salt, to taste

See the full recipe (and save and print it) here.

We're giving away a copy of Canal House Cooking, Volume 8: Pronto! every day this week! To enter to win today's copy, tell us in the comments: What are you doing with zucchini this summer? We'll choose winners next Monday, July 28th.

Photo by The Canal House. Excerpted from the book Canal House Cooking, Volume 8: Pronto! by Christopher Hersheimer and Melissa Hamilton. Reprinted by permission of The Canal House. All rights reserved.