Fried zucchini pasta ( pasta con le zucchine fritte)
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Jump to RecipePasta with fried zucchini is a simple Sicilian pasta dish made with golden fried zucchini, spaghetti, and plenty of salty ricotta salata. It is one of those recipes that proves how a handful of humble ingredients can become something incredibly delicious.
During one of our summer trips back to Sicily, we spent a couple of weeks revisiting the places where we lived until just a few years ago. Going back is always special for me. There are memories everywhere, but there are also flavors that immediately take me back to another time. This pasta is one of them, and today I want to share it with you.
Traditionally, this is the kind of dish I associate with summer, when green zucchini are plentiful. I still think about the zucchini from the garden back home: large, green, full of flavor, and grown with little more than water, Sicilian sunshine, and a lot of love.
Italians love pasta with vegetables
Zucchini is one of those wonderfully versatile vegetables that finds its way into almost everything in an Italian kitchen. We use it for pasta with zucchini, side dishes, appetizers, savory pies, and countless other Italian recipes. It’s especially delicious in a simple zucchini pasta dish, where the vegetable can really shine.
The zucchini in this recipe are sliced into rounds and fried until golden in extra virgin olive oil, although a neutral frying oil can also be used. As the zucchini cooks, it flavors the oil, and that same oil is then used to dress the pasta, creating a simple, flavorful sauce. The fried zucchini, olive oil, and pasta come together to make this fried zucchini pasta incredibly flavorful without the need for complicated ingredients.
For my pasta with fried zucchini, I use spaghetti, but you don’t have to. Both long and short pasta shapes work beautifully, so use what you have or what your family prefers. Spaghetti and zucchini are a particularly delicious combination, but this zucchini pasta is just as good with a short pasta shape.
Once the pasta is cooked, it is tossed with some of that flavorful zucchini-infused olive oil, then combined with our fried zucchini. The zucchini-infused oil gives this simple pasta dish so much flavor. Finish with plenty of shaved or grated ricotta salata. The salty cheese brings all the flavors together, and dinner is ready.
Simple, genuine, and unmistakably Sicilian.
Ingredients
One of the things I love most about Sicilian cooking is how a few simple ingredients can become something incredibly flavorful. This pasta with fried zucchini is a perfect example of a traditional Italian pasta dish made with everyday ingredients.
- Fresh green zucchini
- Extra virgin olive oil
- Ricotta salata
- Spaghetti
- Salt
Ingredients tips
- Zucchini: For this recipe, I prefer dark green zucchini, but depending on the season and where you live, you can also use light green zucchini or pale, striped varieties. Choose zucchini that are firm and fresh, preferably medium to large in size.
- Extra virgin olive oil: I like to use extra virgin olive oil to fry the zucchini because the flavorful oil becomes part of the finished pasta with fried zucchini. If you prefer a lighter frying oil or simply use what you have on hand, you can use corn oil or peanut oil instead.
- Sicilian ricotta salata: it is an important part of this Italian pasta dish, but if you don’t enjoy it or can’t find it, you can use Sicilian baked ricotta or another grated cheese you like. Keep in mind that the flavor will be different, but the pasta will still be delicious.
How to Make Pasta with Fried Zucchini
Wash the zucchini under cold running water and dry them thoroughly with a clean kitchen towel or paper towels.
Cut the zucchini crosswise into rounds about ¼ inch thick. Try to keep the slices fairly even. If they are too thick, they may not cook evenly during frying. If they are too thin, they can brown too quickly and burn before they become tender.
How to Fry the Zucchini in Olive Oil
Add enough extra virgin olive oil to generously coat the bottom of a large skillet and heat it over medium to medium-high heat.
Once the oil is hot, carefully add the zucchini slices. Arrange them in a single layer without overcrowding the skillet. Depending on the size of your pan, you may need to fry the zucchini in batches.
Let the zucchini cook for about 2 to 3 minutes on each side, or until the edges are nicely golden and the slices are tender. Remove the fried zucchini from the skillet and season lightly with salt.
Continue frying the zucchini in batches until all the slices are cooked. Set the fried zucchini aside and save the olive oil left in the skillet. This flavorful zucchini-infused oil will be used to dress the pasta.
How Cook the Spaghetti
Bring a large pot of water to a boil. Add the spaghetti and wait for the water to return to a boil before adding a generous pinch of salt.
Cook the spaghetti according to the package directions, or until al dente, if preferred.
Once the spaghetti are ready, drain them well and transfer them directly to the skillet with the olive oil left from frying the zucchini. Toss the pasta well so it is coated with the flavorful zucchini-infused oil.
Cook the pasta over medium heat, tossing it gently in the zucchini-infused olive oil.
Add some of the fried zucchini slices to the skillet and continue tossing the pasta for about 3 to 4 minutes, allowing the flavors to come together.
Serve your Sicilian fried zucchini pasta topped with the remaining fried zucchini and a generous sprinkle of freshly grated ricotta salata.
Buon appetito!
Storage
This pasta with fried zucchini and ricotta salata is best served immediately. The fried zucchini quickly lose their crispness, while the pasta becomes soft and sticky as it sits.
F.A.Q.
Yes, you can use Parmigiano Reggiano instead of ricotta salata if you cannot find it. Grate it finely over the pasta just before serving. Keep in mind that Parmigiano Reggiano has a stronger, nuttier flavor, while ricotta salata is milder and saltier, so the final dish will taste a little different.
I prefer firm, dark green zucchini for this recipe, but you can use other varieties depending on what is available. Light green or pale striped zucchini work well too. The most important thing is to choose fresh zucchini and cut the slices evenly so they cook at the same rate.
Absolutely. I usually make this recipe with spaghetti, but both long and short pasta shapes work well. Bucatini is another good choice if you want a slightly thicker long pasta, while a short shape can hold onto the zucchini and olive oil nicely.
Yes. Ricotta salata gives this Sicilian pasta its traditional salty finish, but you can substitute another grated cheese if needed. Parmigiano Reggiano is one option, although the flavor will be different from the original recipe.
his pasta is best made and served immediately. The fried zucchini has the best texture when freshly cooked, and the pasta absorbs the flavorful zucchini-infused olive oil as it sits. For that reason, I don’t recommend making this dish several hours or a day ahead.
Not exactly. Both dishes feature fried zucchini and pasta, but they are different Italian preparations with their own traditional ingredients and methods. This recipe is a simple Sicilian pasta with fried zucchini and ricotta salata, while Spaghetti alla Nerano is a specialty associated with Nerano on the Amalfi Coast. They are related, but they are not the same recipe.
Pasta With Fried Zucchini
Equipment
- 1 Large skillet
- 1 Knife
- 1 cutting board
- Paper towels
Ingredients
- 14 oz. Spaghetti
- 3 medium size zucchini
- 3 cups Extra Virgin Olive Oil, for frying (Approximately)
- Ricotta Salata, for serving
Instructions
- Slice the zucchini into rounds, not too thick.
- Wash the zucchini under cold water and dry them well with a clean kitchen towel or paper towels.
- Add olive oil to a frying pan and heat over medium-high heat.
- When the oil is hot enough, start frying the zucchini. Fry the smaller zucchini slices until crispy. Set these aside to use as a garnish at the end.
- Transfer the fried zucchini to a plate lined with paper towels. Make sure the zucchini are always frying in plenty of oil. Season the zucchini with salt to taste, but do not overdo it.
- If you do not add salt at this stage, the zucchini will taste bland.
- Bring a large pot of plenty of water to a boil for the pasta.
- When the water begins to boil, add the pasta. Wait for the water to return to a boil, then add a pinch of salt and cook the pasta according to the package directions.
- Grate some salted ricotta and set aside.
- Set aside the remaining frying oil from the zucchini.
- Drain the pasta and add it to the pan with the zucchini frying oil while it is still hot. Toss the pasta in the pan for 4–5 minutes. Add some of the fried zucchini and toss everything together.
- Serve with shavings of salted ricotta. Drizzle with a few drops of the zucchini frying oil.
- Buon appetito!
Notes
- Use enough oil: The zucchini should fry in plenty of oil rather than sit in a thin layer. This helps them fry evenly and become crisp.
- Do not overcrowd the pan: Fry the zucchini in batches if necessary. Too many slices at once will lower the oil temperature and make the zucchini soft and greasy.
- Save the frying oil: The oil used to fry the zucchini is an important part of the recipe because it gives the pasta its distinctive zucchini flavor.
- Salt the zucchini while warm: Season the fried zucchini as soon as they come out of the oil so the salt adheres properly.
- Serve immediately: This pasta is meant to be enjoyed hot or warm. The fried zucchini lose their crispness and the pasta becomes sticky as it sits.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
