SPAGHETTI ZUCCHINI RECIPE RECIPES

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THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ...



That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti ... image

After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!

Provided by Chef John

Categories     Everyday Cooking    Vegetarian    Main Dishes    Zucchini

Total Time 8 hours 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 9

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
  • Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
  • Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
  • As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
  • Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
  • Serve with more grated cheese and fresh basil.

Nutrition Facts : Calories 1016.2 calories, CarbohydrateContent 62.5 g, CholesterolContent 56.5 mg, FatContent 78.1 g, FiberContent 8.3 g, ProteinContent 23.3 g, SaturatedFatContent 19.6 g, SodiumContent 479.3 mg, SugarContent 11.9 g

ZUCCHINI SPAGHETTI RECIPE - FOOD.COM



Zucchini spaghetti Recipe - Food.com image

By way of Michael Chiarello's Bottega, a fun and healthy way to use all that zucchini or other summer squash. You can cut this like spaghetti or like fettuccine. Mix with fresh tomato sauce and fresh basil; or do a creamy sauce and more veg for a "pasta" primavera..

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 4

3 -4 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
3 lbs zucchini, cut into long thin strips (or other summer squash)
1/2 teaspoon salt

Steps:

  • Heat a large skillet or roasting pan over medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and cook until light golden, about 5 minutes.
  • Add the zucchini and cook for a few minutes without turning. Add salt and cook another 3 to 4 minutes, stirring occasionally, until barely tender.
  • A mandolin is great for this.

Nutrition Facts : Calories 152, FatContent 11.2, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 318.7, CarbohydrateContent 11.6, FiberContent 3.5, SugarContent 8.6, ProteinContent 4.3

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