Tamagawa Salad

Ingredients

3 zucchini (sliced into 1/3 inch thick rounds)
1/2 tsp salt
olive oil
parmesan cheese, powdered
2 tsp anchovy paste
1/4 tsp red pepper flakes
1 tomato, diced
1 tb lemon juice
2 tb parsley, chopped
capers
oregano

Steps

1. Heat a large skillet over medium-high heat. Add some olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 tsp salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with more oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with parmesan cheese.
2. When all the zucchini has been removed, add more oil to the pan. Add the anchovy paste and cook briefly while stirring it into the oil. Add the capers, oregano, red pepper, lemon juice and tomato. Cook a little more.
3. Serve the zucchini on each plate and spoon the tomato mixture over the top of each one.
4. Top with chopped parsley.

Reference

giadzy.com