Gorgeous meatless zucchini pasta
The inspiration for this recipe comes from Stanley Tucci’s show, where he explored Italy’s Amalfi Coast and came across spaghetti with fried zucchini (Spaghetti alla Nerano) in the town of Nerano. He was so impressed by the dish that he inspired Jernej to try her own version at home. These are the top qualities we love about this recipe:
Incredibly simple and quick to make (15 minutes)
A recipe that celebrates zucchini season — they really shine here, beautifully fried, golden, and crispy
A light summer dish, perfect for a weekday meal
Wide noodles are a great choice, helping the dish come together beautifully with all the ingredients
We always prepare it fresh and choose smaller zucchinis, which have fewer seeds, making the sauce silkier
Essential ingredients
These are the key ingredients for preparing this delicious dish:
Pasta – We use wide noodles from Zlato Polje. You can choose either tagliatelle or spaghetti too. After cooking, be sure to save some of the pasta cooking water.
Zucchini – Use one medium or two small zucchinis, sliced into evenly sized rounds so they fry evenly. The smaller the zucchini, the better the sauce, as it contains less seeds.
Garlic – Adds aroma and will sauté beautifully.
Basil – Pairs wonderfully with the zucchini, adding freshness and flavor.
Parmesan – Always use freshly grated Parmesan; it gives the sauce just the right saltiness and a silky texture.
Storing
This pasta recipe with zucchini is ready in just 15 minutes, so we recommend always preparing it fresh.
If you have any leftovers, you can store the pasta with the sauce in an airtight container in the fridge for up to 3 days. When reheating on the stove, add a bit of water to bring back the silky sauce.
How to make Fried Zucchini Pasta at home (video)
Check this short video to master making this quick and simple recipe at home.
Next, try these zucchini recipes
- Zucchini Roll-Ups
- Zucchini Lasagna
- Zucchini Boats with Ground Beef
- Zucchini Tomato Sauce
- Zucchini Fritters
- Zucchini and Tomato Frittata
Made in collaboration with Podravka d.o.o.
METHOD
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fry the zucchini
Slice the zucchini into evenly sized rounds, about 0.5 cm thick. Place a pan over high heat and add frying oil. Fry the zucchini slices for about 3–4 minutes, until they become crispy and golden brown. Use a slotted spoon to lift them out of the oil and transfer them to a rack lined with baking paper to drain any excess oil.
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Pasta
Place a pot of water over high heat. Once it comes to a boil, add salt and then the wide noodles. Cook them according to the package instructions, about 5 minutes. Before draining the noodles, reserve a cup of the pasta cooking water.
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Fried zucchini pasta
Place a pan over medium heat. Add olive oil, finely chopped garlic, and basil. Sauté for about 2 minutes, stirring regularly, until the garlic becomes fragrant. Add the fried zucchini and season with pepper. Stir in the lemon zest and 200 ml (2/3 cup) of the reserved pasta cooking water. Mix well and cook until the sauce comes to a boil, then simmer for another 2 minutes. Add the drained wide noodles and lemon juice, and stir them into the sauce.
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Serve
Divide the Pasta with zucchini among four plates. Add some basil, lemon zest, and olive oil to taste. Optionally, top with freshly grated Parmesan and serve.
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