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Spaghetti with Crispy Zucchini

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Tender spaghetti tossed with golden, crispy zucchini slices in a light garlic‑olive oil sauce—fresh, flavorful, and quick to prepare.

Ingredients

Scale
  • 300 g spaghetti
  • 2 medium zucchini (about 300 g), sliced into ½ cm rounds
  • 3 Tbsp olive oil, divided
  • 3 cloves garlic, thinly sliced
  • ¼ tsp chili flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 Tbsp grated Parmesan (plus extra for serving)
  • Zest of ½ lemon
  • Fresh basil or parsley leaves, torn, for garnish

Instructions

  1. Cook spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Reserve ½ cup pasta water, then drain.
  2. While pasta cooks, heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add zucchini slices in a single layer, season lightly with salt, and fry 2–3 minutes per side until golden and crisp. Work in batches if needed; transfer to a plate.
  3. Reduce heat to medium, add remaining 1 Tbsp olive oil to the skillet. Add garlic and chili flakes; sauté 1 minute until fragrant—don’t burn the garlic.
  4. Add cooked spaghetti, crispy zucchini, reserved pasta water, lemon zest, and Parmesan to the skillet. Toss well to combine, letting the sauce thicken slightly. Season with salt and pepper to taste.
  5. Transfer to serving plates, sprinkle with extra Parmesan and fresh basil or parsley. Serve immediately.

Notes

  • For extra flavor, add a splash of fresh lemon juice before serving.
  • Swap zucchini with yellow squash if preferred.
  • Make it vegan by skipping the Parmesan or using a plant‑based alternative.
  • Leftovers reheat well—just add a splash of pasta water to loosen before reheating.

Nutrition

Find it online: https://ukfinda.com/spaghetti-with-crispy-zucchini/