Fried-Zucchini Spaghetti

Fried-Zucchini Spaghetti



  1. 1 pound small zucchini, very thinly sliced crosswise
  2. 1/4 cup all-purpose flour
  3. Salt
  4. 1/2 cup plus 2 tablespoons extra-virgin olive oil
  5. 3/4 pound spaghetti
  6. 1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
  7. 1/2 cup torn basil leaves
  8. Freshly ground pepper
  9. Lemon wedges, for serving


  1. In a medium bowl, toss the zucchini with the flour and a pinch of salt.
  2. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
  3. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente.
  4. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper.
  5. Add the reserved pasta water a little at a time, tossing well to coat.
  6. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

Serves 4.

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