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Fried Zucchini Spaghetti

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

15 minutes


6 people


  • 1 lb. zucchini, sliced thinly crosswise
  • ¼ cup all-purpose flour
  • Salt
  • ½ cup plus 2 tablespoons California Ascolano Extra Virgin Olive Oil
  • 1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
  • ½ cup torn basil leaves
  • Freshly ground pepper
  • Lemon wedges


  1. In a medium bowl, toss the zucchini with the flour and a pinch of salt.
  2. In a very large skillet, heat half the oil. Add half the zucchini and fry over high heat, turning once or twice, until browned and crisp. Using a slotted spoon, transfer to a paper towel-lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
  3. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving ½ cup of the pasta cooking liquid. Return the pasta to the pot and toss with 1 cup of cheese, basil, and generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat.
  4. Transfer the pasta to a bowl and top with the crispy zucchini. Serve immediately with lemon wedges and additional cheese.
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