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Anchovy-Butter Zucchini Ribbons with Pork Rind–Parmesan Crumble

4 servings · 3 g net carbs

3g Net carbs 14.7g Fat 13.7g Protein 199 kcal

3g Net carbs · 14.7g Fat · 13.7g Protein · 199 kcal

Anchovy-Butter Zucchini Ribbons with Pork Rind–Parmesan Crumble

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 12 min  ·  total 27 min  ·  difficulty medium

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.

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Ingredients

  • zucchiniBaby, Squash, zucchini, raw
    300 g
  • pork rindsSnacks, Pork skins, plain
    40 g
  • parmesan cheeseCheese, Parmesan, hard
    40 g
  • butterButter, Salted
    40 g
  • anchoviesAnchovies, Canned in olive oil, with salt, drained
    24 g
  • garlicGarlic, Raw
    8 g
  • lemon juiceLemon juice, Raw
    20 ml
  • lemon zestLemon peel, Raw
    2 g
  • parsley
    8 g
  • saltSalt, Table
    2 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • 12-inch skillet
  • baking sheet
  • food processor
  • box grater

Method

  1. Preheat the oven broiler and position a rack about 6 inches from the heat source.
  2. 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 the parmesan cheese over them; toss to combine and spread in a single thin layer on a baking sheet.
  3. 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.
  4. Prepare zucchini ribbons by trimming the ends and using a box grater or vegetable peeler to slice long thin ribbons from the zucchini.
  5. Heat a 12-inch skillet over medium-high heat until hot, then add the butter. When butter foams, add the anchovies and the 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.
  6. 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.
  7. Return all zucchini to the skillet, pour in the lemon juice, add the lemon zest, the chopped parsley, the salt and the black pepper, and toss over medium heat for 30 seconds to combine and reduce any excess moisture.
  8. 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).
  9. Serve immediately as a small side portion alongside the main course.
Preheat the oven broiler and position a rack about 6 inches from the heat source.

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

3g Net carbs 10% 47% 44%
Net carbs Fat Protein
3 gNet carbs
13.7 gProtein
14.7 gFat
1.1 gFiber
199Calories

Electrolytes

Na885 mgSodium
K415 mgPotassium
Mg46 mgMagnesium

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 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.