For an even richer flavor, use smoked provolone cheese. Don't overcrowd the pan when frying the zucchini – this will lower the oil temperature and result in soggy zucchini. If you don't have aged provolone, you can substitute with Parmesan cheese or Pecorino Romano. Fresh basil is key to the bright, summery flavor of this dish. Don't skimp on it! The pasta water is essential for creating a creamy sauce, so don't forget to reserve it!
Spaghetti alla Nerano (Spaghetti with Fried Zucchini)
-
PREP TIME10 mins
-
COOK TIME35 mins
-
TOTAL TIME1 hrs 45 mins
-
SERVING8 People
-
VIEWS24
Experience the sun-kissed flavors of the Amalfi Coast with this incredibly simple yet elegant Spaghetti alla Nerano. Featuring crispy, golden zucchini and a creamy, cheesy sauce, this dish is a true celebration of Italian summer.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate45 g
-
Cholesterol6 mg
-
Fiber3 g
-
Protein11 g
-
Saturated Fat3 g
-
Sodium85 mg
-
Sugar3 g
-
Fat15 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs
Prepare the Zucchini: Lay the zucchini slices on a wire rack or plate and allow them to dry for at least 1 hour. This will help them crisp up beautifully when fried. (1 hour)
02
Step
40 mins
Fry the Zucchini: Heat 1/2 cup olive oil in a large skillet over medium heat. Working in batches to avoid overcrowding, deep fry the zucchini slices until they are golden brown and crispy, about 10-15 minutes per batch. Drain on paper towels and let cool slightly. Once cooled, mash about 1/3 of the fried zucchini to create a creamy base for the sauce.
03
Step
20 mins
Infuse the Oil: In a large saucepan, heat 3 tablespoons of olive oil over low heat. Add the smashed garlic cloves and gently simmer until they turn a light golden brown and the oil is fragrant, about 15-20 minutes. Remove and discard the garlic cloves, leaving the infused oil behind. Stir in the mashed zucchini, then add the remaining fried zucchini slices.
04
Step
5 mins
Cook the Pasta: Meanwhile, bring a large pot of lightly salted water to a boil. Cook the spaghetti according to package directions until al dente, about 12 minutes. Reserve about 1 cup of pasta water before draining.
05
Step
12 mins
Combine and Finish: Add the drained spaghetti to the saucepan with the zucchini. Sprinkle in the provolone cheese and toss continuously, adding splashes of the reserved pasta water as needed until the sauce becomes creamy and coats the pasta evenly. Stir in the chopped fresh basil and season to taste with sea salt and freshly ground black pepper. Serve immediately, garnished with extra basil and grated provolone.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Ryann Terry
Jul 1, 2025I tried it with Parmesan cheese because I didn't have provolone, and it was still delicious.
Laurine Mayer
May 31, 2025I added a pinch of red pepper flakes, as suggested, and it gave it a nice little kick.
Jada Mohr
May 19, 2025The instructions were clear and easy to follow. I'll definitely be making this again!
Mayra Jenkins
Apr 22, 2025Reserving the pasta water is so important! It really helps to create a creamy sauce.
Chaya Nitzsche
Apr 11, 2025This recipe is amazing! My family loved it, and it was surprisingly easy to make.
Gudrun Johnson
Apr 10, 2025I never thought fried zucchini could taste this good! This recipe is a keeper.
Joy Nitzsche
Apr 2, 2025The key is definitely the quality of the cheese. I used a really good aged provolone, and it made all the difference.