Name: Spaghetti with Fried Zucchini - Easy Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 large zucchini, sliced 1/4 inch thickness rounds; 1/2 cup of grated Parmesan or Romano cheese; 1/2 tsp. salt; 1/2 tsp. black pepper; 1 cup of flour; Vegetable oil for frying; 1 lb. of your favorite pasta; 2 tbs. butter; 2 tbs. olive oil; 4 - 5 cloves of garlic, crushed; 1/4 tsp. red pepper flakes; 1/2 tsp. black pepper; 1/2 tsp. salt; 2 - 3 tbs. chopped fresh Italian parsley and/or fresh basil leaves; 1/2 cup of salted pasta water; Juice of 1/2 fresh lemon; Generous grating of Parmesan or Romano cheese

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Transport your taste buds to the sunny streets of Italy with our Spaghetti with Fried Zucchini. This recipe is a delightful, Italian-inspired creation that marries the earthy crunch of golden-crisp zucchini with the rich aromas of garlic-infused olive oil. I like to think of this recipe as a love letter to the simplicity and freshness of Italian cuisine, offering you a delicious way to bring the flavors of Italy right to your table.

Truth be told, this delicious pasta recipe is one of my favorite ways to prepare zucchini. But what makes this dish truly special is the contrast of perfectly cooked pasta against the crispy zucchini, all elegantly coated in a savory garlic and herb-infused sauce. This contrasting texture, set against a harmonious blend of flavors, from the zesty lemon, garlic, and Parmesan cheese, creates a dish that is a delight from start to finish. And of course, you don't need to be a master gourmand to enjoy it. On the contrary, this is an easy recipe that uses only simple ingredients, making it a breeze to pull together.

Whether you're looking for a quick-yet-delicious weeknight dinner or an elegant centerpiece for your next dinner party, this recipe has got you covered. Read on for tips on frying the zucchini, and ingredient checklist to ensure you have everything you'll need.

Now, without further introduction, let's make some pasta!

Ingredient Checklist – Everything You’ll Need

For the Fried Zucchini:

2 large zucchini - sliced 1/4 inch thickness
- Notes: Look for vibrant green zucchini, with smooth, firm skin.
- Tips: I recommend slicing them thin, but not too thin. Thinner slices crisp up better, but if you slice them too thin they'll fall apart during frying. I find that quarter-inch slices are the sweet spot.
1/2 cup of grated Parmesan or Romano cheese
- Notes: Use freshly grated Parmesan or Romano cheese for the best flavor.
- Substitution: You can use Pecorino Romano or a similar hard cheese.
1/2 tsp. salt
- Notes: Plain table salt is all you need here.
1/2 tsp. black pepper
- Notes: Freshly ground black pepper is recommended for the best flavor.
- Substitution: Use white pepper if you prefer a milder flavor.
1 cup of flour
- Notes: All-purpose flour is what you're looking for.
Vegetable oil for frying
- Notes: Choose a neutral oil like canola or vegetable oil.
- Tips: See below for tips on frying the zucchini.
1 lb. of your favorite pasta
- Notes: I do recommend a long pasta, such as spaghetti or linguine.
- Tip: See my guide for how to cook the perfect al dente pasta.

For the Sauce:

1 - 2 tbs. butter
- Notes: I recommend using unsalted butter, as this allows better control over the dish's saltiness.
2 tbs. olive oil
- Notes: As always, I recommend a decent quality extra-virgin olive oil.
4 - 5 garlic cloves- crushed
- Notes: Fresh garlic provides the best flavor. I recommend crushing the garlic before mincing it, so as to release the juices and allow them to permeate the sauce during cooking.
- Tips: Feel free to adjust the garlic quantity based on your preference.
1/4 tsp. red pepper flakes
- Notes: Red pepper flakes add a gentle heat. Adjust to your spice preference.
- Substitution: Use chili flakes if you prefer a milder spice.
1/2 tsp. black pepper
- Notes: As mentioned above, freshly ground black pepper is recommended for the best flavor.
1/2 tsp. salt
- Tips: Taste as you go. I do recommend coarse or Kosher salt.
2 - 3 tbs. chopped fresh Italian parsley and/or fresh basil leaves
- Tips: Experiment to find your preferred balance of fresh herbs.
1/2 cup of salted pasta water
- Notes: Reserve a half cup of the pasta cooking water.
- Tips: The starchy pasta water helps create a creamy sauce.
Juice of 1/2 fresh lemon or 1/4 cup of white wine
- Notes: These add acidity to the sauce. Whether you prefer white wine or lemon juice comes down to preference.
Generous grating of Parmesan, Parmigiano Reggiano, or Romano cheese
- Notes: I do recommend grating your own, as pre-grated tends to be dryer.

Tips for Frying the Zucchini:

This success of this recipes lies in the crisp texture and savory flavor of the fried zucchini. Mushy zucchini, or zucchini that is not properly flavorful, will result in this recipe being incredibly lackluster. You want crispy zucchini. In essence, you're basically frying zucchini chips.

Here are ten tips for achieving perfectly zucchini, that keep their savory flavor through the frying process.

Select Fresh Zucchini: Choose zucchini that is firm, with smooth skin and vibrant color. Smaller zucchini tend to be more tender and have fewer seeds, making them ideal for frying.
Uniform Slicing: Slice the zucchini into consistent 1/4-inch thickness to ensure even cooking. This uniformity results in zucchini that fries evenly and becomes uniformly crispy.
Remove Excess Moisture: Before dredging the zucchini in the flour mixture, pat the slices dry with paper towels. Removing excess moisture helps the flour coating adhere better and prevents sogginess.
Proper Dredging Technique: When coating the zucchini with the flour mixture, make sure each slice is evenly coated. Shake off any excess flour to prevent clumps from forming in the hot oil.
Use a Thermometer: Preheat the oil over medium heat or medium-high heat. Maintain the oil at the correct frying temperature, typically around 350-375°F (175-190°C). Using a kitchen thermometer ensures that the zucchini fries to a crisp, golden-brown texture.
Don't Overcrowd the Pan: Using a large skillet, fry the zucchini in batches, allowing space between slices. Overcrowding can cause the temperature of the oil to drop and result in uneven frying.
Flip Once: When frying, flip the zucchini slices once to ensure that both sides achieve that beautiful golden crispiness. Be patient and avoid constant flipping, which can disrupt the frying process.
Drain Excess Oil: After frying, transfer the zucchini to a plate lined with paper towels. This helps absorb any excess oil and keeps the zucchini crispy.
Season Immediately: Season the fried zucchini with salt while it's still hot. This ensures that the salt adheres to the zucchini slices for enhanced flavor.
Serve Promptly: Enjoy the fried zucchini promptly after frying to maintain their crispiness. If you need to keep it warm, place it on a wire rack in a low oven to prevent sogginess.