Lemony Zucchini Pasta with Crispy Fried Zucchini, Parmesan, and Basil Recipe
Lemony Zucchini Pasta is a light and vibrant dish featuring thinly fried zucchini slices tossed with tender spaghetti, infused with fragrant garlic, crushed red pepper, fresh lemon juice and zest, basil, and a creamy Parmesan sauce. The zucchini is carefully fried until golden and rested to soften, blending beautifully with the pasta for a refreshing and satisfying meal perfect for spring and summer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 8 ounces spaghetti
Fried Zucchini
- 3 medium zucchini (~20 ounces), very thinly sliced (about ⅛-inch thick)
- 1 ½ cups neutral oil or olive oil for frying
- fine sea salt, for seasoning fried zucchini
Sauce and Seasoning
- 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 cheese, plus extra for serving
- ¼ cup fresh basil leaves, torn, plus extra for serving
- freshly ground black pepper, to taste
Instructions
- Slice the zucchini. Thinly slice the zucchini into rounds about ⅛-inch thick or slightly thinner using a mandoline for even slices to ensure uniform frying.
- Heat the oil. Pour 1 ½ cups of neutral oil or olive oil into a large sauté pan or skillet so that it covers the bottom to about ½ inch deep. Heat over medium to medium-high heat until the oil reaches 350°F to 365°F or when a zucchini slice sizzles immediately when added.
- Fry the zucchini. In batches, add a single layer of zucchini slices to the hot oil without crowding. Fry each batch for 2 to 4 minutes, flipping or stirring occasionally until tender and lightly golden, avoiding overly dark or bitter pieces.
- Drain and season. Use a slotted spoon to transfer fried zucchini to a paper towel-lined plate and lightly sprinkle with sea salt. Repeat until all zucchini is fried, adjusting heat to maintain oil temperature and adding more oil if needed.
- Let the zucchini rest. Allow the fried zucchini to rest at room temperature for at least 30 minutes or refrigerate for a few hours to soften further, enhancing how it melts into the sauce.
- Cook the pasta. Bring a large pot of generously salted water to a boil. Cook spaghetti just shy of al dente. Reserve at least 1 cup of pasta water before draining.
- Infuse the oil. While pasta cooks, heat 2 tablespoons of extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Add smashed garlic and cook until fragrant, 1 to 2 minutes. Stir in crushed red pepper flakes and cook for 30 seconds, then remove and discard the garlic.
- Build the zucchini sauce. Add the rested fried zucchini and a splash of starchy pasta water to the skillet. When the spaghetti is just barely al dente, add it too, along with lemon zest, lemon juice, Parmesan, and torn basil. Continuously toss, adding pasta water as needed until the cheese melts into a silky sauce. Adjust seasoning with black pepper, salt, lemon juice, or crushed red pepper flakes according to taste.
- Serve. Plate immediately topped with extra basil, Parmesan, black pepper, and an optional sprinkle of lemon zest. Enjoy your fresh, flavorful Lemony Zucchini Pasta!
Notes
- Using a mandoline to slice zucchini ensures even thickness, which helps uniform frying.
- Resting the fried zucchini softens it and allows it to incorporate better into the sauce.
- Reserve pasta water to achieve a smooth and cohesive sauce by using the starch to bind.
- Adjust red pepper flakes and lemon juice to your preferred level of heat and brightness.
- Extra Parmesan and basil garnish adds fresh flavor and texture at serving.
- If desired, substitute gluten-free spaghetti to make this recipe gluten free.
