Zucchini Noodles with Anchovy Butter

I made the zucchini "noodles" with my mandoline which worked perfectly. Yes take the moisture out of the zucchini with a light sprinkle of salt and let them drain in a colander for a while. You can rinse off the excess salt and wrap them in a clean dish towel to dry. I only used 1 tablespoon of butter and 1 tablespoon of sunflower oil which was plenty, and 4 anchovies and a pinch of red pepper. As brining the zucchini softens it you don't have to cook it, just heat it through until the cheese melts.

Really good. I agree with sweating the zucchini. Needs far less butter than called for

Not bad but the recipe is a little vague - as one person asked, "Do you cook the zucchini ribbons?" Having done this, I'd add a definite NO. I also think this recipe needs a little tune-up; I'm thinking of tossing in some panko, maybe pine nuts to give it a little more crunch and flavor. I also think the anchovy sauce would be terrific just tossed with spaghetti.

I thought I would like this because I'm a big anchovy fan, but it was not to my taste. Maybe it would be better if anchovies had not been dissolved in cooked butter, but just added as cut-up pieces.

I did take the water out of the zucchini with the salt, only because I wanted to cook it in with the butter and anchovies; 1 minute is adequate. I also added the garlic and will try this again with the mushrooms and prawns as suggested in other reviews. I will probably try it raw also without dewatering the zucchini and cut down on the butter or use olive oil for a lighter zucchini type of salad.