Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 6 oil-packed anchovy fillets
• 2-3 large zucchini, thinly sliced into noodle-like ribbons with a vegetable peeler or mandoline (about 6 cups)
• 1/2 cup grated Parmesan
• 1 teaspoon crushed red pepper flakes

Instructions

1. Melt butter in a small saucepan over medium heat. Add anchovies and cook, breaking them up with a wooden spoon, until dissolved, about 5 minutes.
2. Combine zucchini ribbons, Parmesan, red pepper flakes, and anchovy butter in a large serving bowl. Serve immediately.