Entrée: Italy – Italian Entree
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
14 oz (400 g) spaghetti 3 medium zucchini, thinly sliced 4 oz (120–150 g) Provolone del Monaco or aged provolone (or a mix with Parmigiano), grated 4 tbsp (60 ml) extra-virgin olive oil (for frying) Salt to taste Freshly ground black pepper to taste Fresh basil leaves, torn Reserved pasta cooking water
Show original ingredient measurements
14 oz / 400 g spaghetti 3 medium zucchini, thinly sliced 4 oz / 120–150 g Provolone del Monaco or aged provolone (or a mix with Parmigiano), grated 4 tbsp (60 ml) extra-virgin olive oil (for frying) Salt to taste Freshly ground black pepper to taste Fresh basil leaves, torn Reserved pasta cooking water
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Fry the zucchini slices in hot olive oil in batches until golden and slightly caramelized; drain on paper towels and lightly salt. 2. Cook the spaghetti in salted water until al dente and reserve about 1 cup (240 ml) of pasta water before draining. 3. In a large bowl or pan off the heat, combine hot spaghetti with fried zucchini and most of the grated provolone/Parmigiano; add hot pasta water a little at a time and toss vigorously to create a creamy emulsion. 4. Season with pepper, finish with torn basil and extra grated cheese, and serve immediately.
Show original instructions
1. Fry the zucchini slices in hot olive oil in batches until golden and slightly caramelized; drain on paper towels and lightly salt. 2. Cook the spaghetti in salted water until al dente and reserve about 1 cup of pasta water before draining. 3. In a large bowl or pan off the heat, combine hot spaghetti with fried zucchini and most of the grated provolone/Parmigiano; add hot pasta water a little at a time and toss vigorously to create a creamy emulsion. 4. Season with pepper, finish with torn basil and extra grated cheese, and serve immediately.
Per serving | Servings: 4
Generated: 2026-11-05T19:37:04+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.