I’ve always been on the hunt for simple yet flavorful pasta dishes, and I stumbled upon Chef John’s Fried Zucchini Spaghetti. The combination of crispy zucchini and al dente pasta topped with a sprinkle of cheese is truly divine.
If you’re looking for something light but packed with flavor, you definitely have to try this.
This dish originates from the rich history of Italian peasant cooking. Zucchini was an abundant vegetable in Italy, and frying it became a common method to enhance its flavors while keeping meals simple.
This dish, also known as Spaghetti alla Nerano, is from the little Italian village of Nerano on the Sorrento Peninsula.
Chef John’s take on this classic dish draws on the traditional approach but adds a modern twist with the pairing of spaghetti and deep-fried zucchini.
The crispy fried zucchini paired with spaghetti was something I hadn’t expected to enjoy as much as I did.
Equipment Required
- Saucepan: If you don’t have one, a deep skillet can also work well for this purpose.
- Pan: If you prefer, you can use a non-stick skillet for easier cleanup and to prevent sticking.
- Knife and Cutting Board: I recommend using these to help slice the zucchini evenly and safely.
- Grater: I use a grater to finely shred the Pecorino Romano cheese. If you don’t have a grater, you can use a food processor to achieve the same result.
- Strainer: If you don’t have a strainer, you can use a slotted spoon to remove the zucchini from the oil.
- Parchment Paper: I use parchment paper to drain the fried zucchini and keep it crispy. If you don’t have parchment paper, paper towels work well as an alternative.
- Measuring Cups and Spoons: These are useful for precise measurements of oil and cheese, which are key to perfecting this recipe.
Chef John’s Fried Zucchini Spaghetti Ingredients And Substitutions
Note: The ingredients in this recipe will yield about 4 servings of fried zucchini spaghetti.
- 6 Green Zucchinis (Medium Size): If you can’t find zucchinis, I find yellow squash as a great substitute.
- 1 Quart Sunflower Oil: I recommend using canola oil or vegetable oil if sunflower oil isn’t available.
- 2 Tablespoons Olive Oil: If you don’t have olive oil, I suggest using canola or vegetable oil.
- 4 Ounces Spaghetti: If you’re out of spaghetti, you can use another type of pasta, like linguine or fettuccine.
- 2 Tablespoons Unsalted Butter: If you don’t have unsalted butter, I recommend using salted butter, but just reduce the added salt in the recipe.
- 5 Tablespoons Pecorino Romano Cheese (grated): Parmesan cheese is the closest substitute and will give a similar but milder flavor.
- 3 Tablespoons Parmigiano-Reggiano Cheese (grated): If Parmigiano-Reggiano isn’t available, Grana Padano is a good alternative, as it offers a similar flavor. Asiago cheese is another alternative and a milder option.
- 2 Basil Leaves, torn into small pieces: You could also use dried basil instead. It will offer a different flavor intensity but still complement the dish nicely.
- 1 Pinch Salt
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 20 Minutes | 35 Minutes |
How To Make Chef John’s Fried Zucchini Spaghetti At Home
Step 1
Heat sunflower oil in a saucepan over medium-high heat.
Step 2
Once hot, add the sliced zucchini and fry until golden and crispy.
Step 3
Drain the excess oil and spread the zucchini on parchment paper to cool.
Step 4
In a pan, heat olive oil over medium heat.
Step 5
Add the fried zucchini and season with salt.
Step 6
Once the zucchini releases moisture, add the butter and let it melt.
Step 7
Toss in the torn basil leaves for extra flavor.
Step 8
Add the cooked spaghetti to the pan and mix well.
Step 9
Now, add a bit of reserved spaghetti water to loosen the mixture.
Step 10
Sprinkle in half of each Pecorino Romano and Parmigiano-Reggiano and stir until melted.
Step 11
Your delicious zucchini spaghetti is ready to be plated. Top it with some more grated cheese, and enjoy!
Chef John’s Fried Zucchini Spaghetti Recipe Video
Expert Tips That I Recommend
- I recommend adding a pinch of baking soda to the sunflower oil while frying the zucchini to achieve extra crispiness. Just be careful not to use too much.
- For a deeper flavor profile, I suggest sautéing minced garlic and shallots in the olive oil before adding the zucchini. This will create a rich, aromatic base that enhances the overall taste.
- For a touch of gourmet flair, I recommend incorporating a drizzle of truffle oil or a few shavings of truffle over the finished dish. Truffle adds an earthy, luxurious flavor that can transform the dish into a high-end experience.
- I prefer using fresh herbs like thyme, rosemary, and basil. Adding them towards the end of cooking ensures their flavors are fresh and vibrant.
- To add a bright, zesty twist, I recommend squeezing a bit of lemon juice over the dish just before serving. It provides a refreshing contrast to the richness of the cheese and butter.
- For a delightful texture contrast, I love topping the dish with lightly toasted breadcrumbs mixed with garlic powder and herbs.
- For a richer flavor profile, I recommend incorporating a splash of dry white wine or a splash of sherry during the sautéing of the zucchini. This deglazes the pan and adds a sophisticated depth of flavor.
- To deepen the umami flavor, consider adding a spoonful of soy sauce or tamari to the zucchini as it cooks.
- To introduce a nutty flavor and extra crunch, I often add a handful of toasted pine nuts or chopped walnuts. They complement the zucchini and spaghetti beautifully.
- I recommend reserving some pasta water before draining the spaghetti. This starchy water is great for adjusting the consistency of the sauce later if needed.
- I’d suggest soaking the zucchini slices in cold water before frying them. It helps make them extra crispy and reduces excess oil absorption.
FAQs About Chef John’s Fried Zucchini Spaghetti
Nutritional Information Per Serving
This dish is quite indulgent due to the amount of cheese, butter, and oil, so it’s not exactly healthy. So, I recommend enjoying it in moderation, especially if you’re watching your fat and calorie intake.
| Calories | 337 kcal |
| Carbohydrates | 31 g |
| Protein | 11 g |
| Fat | 20 g |
| Saturated Fat | 7 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 10 g |
| Trans Fat | 0.2 g |
| Cholesterol | 24 mg |
| Sodium | 171 mg |
| Potassium | 842 mg |
| Fiber | 4 g |
| Sugar | 8 g |
| Vitamin A | 829 IU |
| Vitamin C | 53 mg |
| Calcium | 166 mg |
| Iron | 2 mg |
While this dish is a comforting treat for those who enjoy rich and indulgent meals and those on a vegetarian diet, it’s unsuitable for people following vegan, dairy-free, low-fat, keto, or low-carb diets.
Recipe Variations For Different Diets
- Vegan or Dairy-Free: I recommend replacing the butter with a plant-based alternative, such as vegan butter or olive oil. For the cheese, nutritional yeast or a vegan cheese substitute works well to maintain that creamy texture and cheesy flavor without the dairy.
- Gluten-Free: Simply replace the regular spaghetti with gluten-free pasta. It won’t change the overall flavor much but will give the dish a slightly different texture. I recommend cooking the pasta carefully to avoid overcooking.
- Keto or Low-Carb: Instead of traditional pasta, you could try zucchini noodles (zoodles) to cut down on carbs. To maintain richness, I suggest using extra butter and more cheese to keep the dish satisfying and hearty.
- Low-Fat: You can reduce the butter and use a bit more olive oil for a lighter dish. To further cut fat, try using a lighter cheese or reduce the amount of cheese you add.
Storing And Reheating This Recipe
Storing–
- Refrigeration: I suggest storing any leftovers in an airtight container in the fridge. It keeps well for up to 3 days this way, and using a glass container helps retain the flavors better. Make sure the dish has cooled down before sealing it so the steam doesn’t create condensation and make the pasta soggy. I don’t recommend freezing this dish because the texture of the pasta and zucchini can get mushy when thawed. Plus, the cheese doesn’t hold up well after freezing and reheating, which could impact the flavor and consistency.
Reheating–
- Stovetop Method: Add a small splash of olive oil or butter to the pan and gently warm the dish over low to medium heat. This method helps the pasta stay moist, and the flavors remain fresh without overcooking.
- Oven Method: I recommend reheating it covered at 160°C (325°F) for about 10 minutes. This ensures the dish warms evenly, and covering it prevents the pasta from drying out while maintaining the flavors.
- Microwave Method: If you’re short on time, I suggest reheating it in short bursts, around 30 seconds, and stirring in between. You could also add some water or oil to keep it from drying out, but I wouldn’t rely on this method unless necessary.
What To Serve With This Recipe
- Prosciutto-Wrapped Asparagus: I’d recommend prosciutto-wrapped asparagus for something a bit more indulgent. It brings a salty, savory flavor that pairs well with the zucchini and cheese.
- Grilled Chicken: I recommend pairing your zucchini spaghetti with tender grilled chicken for a protein boost that adds a smoky flavor to complement the freshness of the zucchini and pasta.
- Garlic Bread: A warm, crusty piece of garlic bread on the side would bring some crunch to the plate. I always prefer a slice to mop up any leftover sauce.
- Roasted Vegetables: I’d suggest adding some roasted vegetables like carrots, bell peppers, or asparagus. The caramelized flavors will add great depth to the meal.
- Caesar Salad: For a lighter contrast, serve this dish with a crisp Caesar salad. I like how the crunchy lettuce and creamy dressing create a refreshing balance to the pasta.
Printable Version
Chef John’s Fried Zucchini Spaghetti Recipe
Ingredients
- 6 Green Zucchinis Medium Size
- 1 Tablespoon Sunflower Oil
- 2 Tablespoons Olive Oil
- 4 Ounces Spaghetti
- 2 Tablespoons Unsalted Butter
- 5 Tablespoons Pecorino Romano Cheese Grated
- 3 Tablespoons Parmigiano-Reggiano Cheese Grated
- 2 Basil Leaves Torn Into Small Pieces
- 1 Pinch Salt
Equipment
- Saucepan
- Pan
- Knife and Cutting Board
- Grater
- Strainer
- Parchment Paper
- Measuring Cups And Spoons
Instructions
- Heat sunflower oil in a saucepan over medium-high heat.
- Once hot, add the sliced zucchini and fry until golden and crispy.
- Drain the excess oil and spread the zucchini on parchment paper to cool.
- In a pan, heat olive oil over medium heat.
- Add the fried zucchini and season with salt.
- Once the zucchini releases moisture, add the butter and let it melt.
- Toss in the torn basil leaves for extra flavor.
- Add the cooked spaghetti to the pan and mix well.
- Now, add a bit of reserved spaghetti water to loosen the mixture.
- Sprinkle in half of each Pecorino Romano and Parmigiano-Reggiano and stir until melted.
- Your delicious zucchini spaghetti is ready to be plated. Top it with some more grated cheese, and enjoy!
Video
Notes
- I recommend adding a pinch of baking soda to the sunflower oil while frying the zucchini to achieve extra crispiness. Just be careful not to use too much.
- For a deeper flavor profile, I suggest sautéing minced garlic and shallots in the olive oil before adding the zucchini. This will create a rich, aromatic base that enhances the overall taste.
- For a touch of gourmet flair, I recommend incorporating a drizzle of truffle oil or a few shavings of truffle over the finished dish. Truffle adds an earthy, luxurious flavor that can transform the dish into a high-end experience.
- I prefer using fresh herbs like thyme, rosemary, and basil. Adding them towards the end of cooking ensures their flavors are fresh and vibrant.
- To add a bright, zesty twist, I recommend squeezing a bit of lemon juice over the dish just before serving. It provides a refreshing contrast to the richness of the cheese and butter.
- For a delightful texture contrast, I love topping the dish with lightly toasted breadcrumbs mixed with garlic powder and herbs.
- For a richer flavor profile, I recommend incorporating a splash of dry white wine or a splash of sherry during the sautéing of the zucchini. This deglazes the pan and adds a sophisticated depth of flavor.
- To deepen the umami flavor, consider adding a spoonful of soy sauce or tamari to the zucchini as it cooks.
- To introduce a nutty flavor and extra crunch, I often add a handful of toasted pine nuts or chopped walnuts. They complement the zucchini and spaghetti beautifully.
- I recommend reserving some pasta water before draining the spaghetti. This starchy water is great for adjusting the consistency of the sauce later if needed.
- I’d suggest soaking the zucchini slices in cold water before frying them. It helps make them extra crispy and reduces excess oil absorption.
Nutrition
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Conclusion
Chef John’s Fried Zucchini Spaghetti is a delightful dish that showcases the beauty of simple, high-quality ingredients.
The crispy zucchini, the creamy cheese sauce, and the al dente spaghetti come together to create a comforting and elegant meal. Whether you’re cooking for yourself or hosting a dinner party, I guarantee this dish will impress.
So, the next time you’re in the mood for a pasta dish that’s a little out of the ordinary, try this Fried Zucchini Spaghetti. Don’t forget to leave a comment below and share your experience! Happy cooking!
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