Zucchini with Anchovies and Capers

Ingredients

• 6 tablespoons extra-virgin olive oil
• 4 large cloves garlic, crushed
• 6 anchovy fillets, finely chopped
• 2 1/2 pounds small zucchini, trimmed and sliced into 1/4-inch-thick rounds
• 1 teaspoon coarse salt
• 1/4 cup drained small capers

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