Anchovy-Butter Zucchini Ribbons with Pork Rind–Parmesan Crumble
4 servings · 3 g net carbs
This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.
Pan-seared zucchini ribbons are cooked briefly in anchovy-flecked butter with garlic and lemon juice to develop light charring and savory depth. A toasted pork rind and grated parmesan crumble is added for crunchy contrast and salty umami. The recipe finishes with lemon zest and chopped parsley to brighten the anchovy-forward base. Quick high-heat searing softens the zucchini while preserving a slight bite, and a short broil crisps the crumble into crunchy clusters.
Ingredients
zucchiniBaby, Squash, zucchini, raw300 g
pork rindsSnacks, Pork skins, plain40 g
parmesan cheeseCheese, Parmesan, hard40 g
butterButter, Salted40 g
anchoviesAnchovies, Canned in olive oil, with salt, drained24 g
garlicGarlic, Raw8 g
lemon juiceLemon juice, Raw20 ml
lemon zestLemon peel, Raw2 g
parsley8 g
saltSalt, Table
black pepperSpices, Pepper, black1 g
Equipment
12-inch skillet- baking sheet
- food processor
- box grater
Method
- Preheat the oven broiler and position a rack about 6 inches from the heat source.
- Make the crumble: pulse pork rinds in a food processor until coarse crumbs remain (about 6 to 8 short pulses), transfer to a bowl and grate 40 g parmesan cheese over them; toss to combine and spread in a single thin layer on a baking sheet.
- Toast the crumble under the broiler for 3 to 5 minutes, rotating the sheet once, until golden and crisp; remove from oven and set aside.
- Prepare zucchini ribbons by trimming the ends and using a box grater or vegetable peeler to slice long thin ribbons from the zucchini.
- Heat a 12-inch skillet over medium-high heat until hot, then add 40 g butter. When butter foams, add 24 g anchovies and 8 g sliced garlic and cook, mashing the anchovies against the pan with a spoon, until the anchovies dissolve into the butter and the garlic is fragrant, about 1 to 2 minutes.
- Add the zucchini ribbons in a single layer or in two quick batches and sear, tossing occasionally, until lightly charred and tender-crisp, 4 to 6 minutes total per batch. If cooking in batches, keep cooked ribbons warm on the baking sheet off the heat.
- Return all zucchini to the skillet, pour in 20 ml lemon juice, add 2 g lemon zest, 8 g chopped parsley, 2 g salt and 1 g black pepper, and toss over medium heat for 30 seconds to combine and reduce any excess moisture.
- Plate the zucchini ribbons in small heaps and sprinkle the warm pork rind–parmesan crumble over each portion. If desired, give the plated portions a 1 to 2 minute pass under the broiler to marry textures (watch closely to avoid charring).
- Serve immediately as a small side portion alongside the main course.
Tips
Pro tip
- Use a vegetable peeler to make uniform zucchini ribbons so they cook evenly.
- Pulse pork rinds in a food processor for a few short bursts to avoid turning them into powder.
- Toast the crumble in a single layer so the pork rind and parmesan form crunchy clusters rather than steaming.
Frequently asked questions
- What can I use instead of pork rinds for the crumble?
- Use almond flour as an alternative. Toast 20 g almond flour in the skillet with 10 g parmesan cheese until golden; expect a softer, nutty crumb rather than the ultra-crisp clusters that pork rinds provide.
- Can I omit the anchovies if I don't have them?
- Yes, replace anchovies with 6 g capers mashed with a little butter. The dish will be brighter and more briny than savory-umami rich, so add a touch more parmesan if a deeper saltiness is wanted.
- Why did my zucchini become watery instead of seared?
- The zucchini likely steamed because the pan was overcrowded or not hot enough. Cook in a single layer over medium-high heat for 4 to 6 minutes without crowding so moisture can evaporate and the edges char.
- Why didn't the crumble crisp up?
- If the crumble is clumped or soft it may have been piled too thick on the baking sheet or broiled too far from the heat. Spread it thinly and broil for 3 to 5 minutes until golden, watching closely to prevent burning.
- How should I store leftovers, and how do I reheat them?
- Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.
Per serving
Primary macros
Electrolytes
Minerals
- Calcium
- 163 mg
- Iron
- 1.12 mg
- Magnesium
- 46 mg
- Phosphorus
- 169 mg
- Potassium
- 415 mg
- Zinc
- 1.17 mg
- Copper
- 0.115 mg
- Selenium
- 9.8 µg
Vitamins
- Vitamin A
- —
- Vitamin C
- —
- Vitamin D
- —
- Vitamin E
- —
- Vitamin K
- —
- Thiamin (B1)
- —
- Riboflavin (B2)
- —
- Niacin (B3)
- —
- Pantothenic acid (B5)
- —
- Vitamin B6
- —
- Folate
- —
- Vitamin B12
- 0.96 µg
Other nutrients
- Choline
- —
Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.
121.4 g per serving
12 figures are unavailable. Nothing was estimated in its place.
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Published 18 August 2026
Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.