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!
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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.
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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.
![](https://livingthegourmet.com/wp-content/uploads/2023/10/Spaghetti-Fried-Zucchini-10.png)
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.
![](https://livingthegourmet.com/wp-content/uploads/2023/10/Spaghetti-Fried-Zucchini-6.png)
Spaghetti with Fried Zucchini - Easy Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
For the Zucchini:
- 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
For the Sauce:
- 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
Instructions
For the Zucchini:
- Combine the flour with the salt, black pepper and grated cheese.
- Dredge the sliced zucchini in the flour mixture.
- Heat a large cast iron pan with about 1/4 inch of vegetable oil.
- Place the prepared zucchini in the heated oil and fry to a nice golden color on each side, turning once.
- Place on a plate prepared with paper towels.
- Prepare the pasta as directed, reserving 1/2 cup of the salted water for the sauce.
For the Sauce:
- Heat a large cast iron pan with the butter and olive oil.
- Place the garlic cloves in the heated oil and butter and let the garlic become fragrant.
- Add the pasta water and the lemon juice and seasonings to the pan.
- Lift the cooked spaghetti into the sauce.
- Add the grated parmesan or Romano cheese, the fried zucchini, the chopped basil and Italian parsley, a drizzle of olive oil and dash of extra red pepper flakes and toss.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Italian
Enjoy with Love!
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Beth says
This looks absolutely delicious! I make fried zucchini all the time, so I'm eager to give this one a try.
Stephanie says
This is just the recipe I need for our next meatless meal. Looks simply delish and simple to put together (and I love zucchini!).
Lisa says
We eat a similar version in Sicily but we don’t use spaghetti. You really can’t go wrong with this dish, it has so many delicious ingredients.
Sue-Tanya Mchorgh says
Your blog post paints a mouthwatering picture of Spaghetti with Fried Zucchini! The combination of golden-crisp zucchini, garlic-infused olive oil, zesty lemon, and Parmesan cheese is an Italian flavor symphony that's sure to transport anyone's taste buds to the streets of Italy. It's fantastic to hear that this delicious recipe is easy to prepare, making it accessible for both beginners and seasoned cooks. Thanks for sharing this delightful Italian-inspired dish – I can almost taste it through the screen! 🍝🇮🇹🍋 #ItalianCuisine #FoodieHeaven #FlavorfulDelights
Nayna Kanabar says
I add zucchini to my pasta sauce but I have never tried adding fried zucchini like this which sounds delicious and so tasty.
MELANIE E says
This dish sounds amazing. I love how you prepared the zucchini so that it has much more flavour to add to the dish. I can't wait to try this soon. I love pasta an zucchini so it's a great combo for me.
David J Myers says
Catherine, Mouth watering recipe using simple basic ingredients. Can't ask for much more in a dish, that's for sure. Take Care, Big Daddy Dave
Rosey says
We're making spaghetti for tomorrow's dinner. Maybe I'll mix things up and try it this way.
Lavanda Michelle says
As a mom always on the lookout for new and delicious meal ideas, I really appreciate your detailed instructions and ingredient list. It's wonderful to have a recipe that's not only easy to follow but also promises a delightful Italian-inspired dish with the crispy zucchini and aromatic garlic-infused sauce. I can't wait to try this out for my family, and I'm sure they'll love it.
Rhian Scammell says
Great looking recipe. I love cooking with zucchini and substituting pasta to make it fresher and healthier x
Jupiter Hadley says
I love fried zucchini but had never thought about making it a main dish! Thank you for this inspo.
Karen says
omg these fried Zucchini, i am dying!!! I can't wait to make your recipe, thank you so so much...yummmm...
Khush says
Such a yummy and easy recipe. I will like to try this one this weekend.