1. Wash the zucchinis and slice them thinly with the skin (if you have one, use a mandoline).

2. Remove the leaves and chop the parsley; peel the garlic and slice it into thin slivers.

3. In a large pan, heat the oil over low heat. Cook the garlic slowly and when it starts to brown, add all the zucchinis.

4. Stir with a spatula; increase the heat as soon as the zucchinis start to soften. Sauté for 3 minutes over high heat without stopping to stir; remove from heat.

5. Add the anchovy paste. Season with fleur de sel, pepper, and chopped parsley. Serve immediately.