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Lemony Zucchini Pasta

This crispy zucchini spaghetti features golden fried zucchini melted into a silky Parmesan sauce with lemon, basil and a pinch of red pepper flakes, inspired by classic spaghetti alla Nerano.
Prep Time20 minutes
Cook Time40 minutes
Resting Time30 minutes
Total Time1 hour 30 minutes

Equipment

Ingredients

  • 8 ounces spaghetti
  • 3 medium zucchini (~20 ounces) very thinly sliced
  • 1 ½ cups neutral oil or olive oil for frying
  • 2 tablespoons extra-virgin olive oil
  • 2 large cloves garlic peeled and lightly smashed
  • ¼ teaspoon crushed red pepper flakes or more to taste
  • 1 teaspoon lemon zest + 2 tablespoons freshly-squeezed lemon juice
  • ⅔ cup freshly-grated Parmesan plus extra for serving
  • ¼ cup fresh basil leaves torn, plus extra for serving
  • fine sea salt and freshly-ground black pepper

Instructions

  • Slice the zucchini. Thinly slice the zucchini into rounds, ideally about ⅛-inch thick or slightly thinner. A mandoline is very helpful here so the slices cook evenly.
  • Heat the oil. Add the frying oil to a large sauté pan or skillet; you want enough oil to generously coat the bottom of the pan by about ½ inch. Heat over medium to medium-high heat until the oil reaches 350°F to 365°F. If you don’t have a thermometer, add one zucchini slice to the oil — it should immediately sizzle steadily.
  • Fry the zucchini. Working in batches so the pan is not crowded, add a single layer of zucchini slices to the hot oil. Fry for 2 to 4 minutes, flipping or stirring occasionally, until the zucchini are tender and lightly golden. Some slices may become more deeply golden than others, which is great, but avoid letting them turn dark brown or bitter.
  • Drain and season. Use a slotted spoon or spider strainer to transfer the fried zucchini to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with the remaining zucchini, adjusting the heat as needed to keep the oil around 350°F. Add a little more oil if the pan gets too dry.
  • Let the zucchini rest. This step is optional but very helpful: let the fried zucchini sit for at least 30 minutes, or refrigerate it for a few hours. It softens as it rests, which helps it melt beautifully into the sauce.
  • Cook the pasta. Bring a large pot of generously-salted water to a boil. Cook the spaghetti until just shy of al dente. Before draining, reserve at least 1 cup of the starchy pasta water.
  • Infuse the oil. While the pasta is cooking, heat the extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Add the smashed garlic and cook for 1 to 2 minutes, until fragrant. Add the crushed red pepper flakes and cook for 30 seconds, then remove and discard the garlic.
  • Build the zucchini sauce. Add the fried zucchini to the skillet along with a generous splash of the starchy pasta water. Once the spaghetti is just barely al dente, add it to the skillet, along with the lemon zest, lemon juice, Parmesan, and basil. Toss quickly and continuously, adding more pasta water as needed, until the cheese melts into a silky sauce. Season with black pepper and additional salt, lemon juice, or crushed red pepper flakes to taste.
  • Serve. Serve immediately, topped with extra basil, Parmesan, black pepper, and an extra sprinkle of lemon zest if you’d like, and enjoy!!