Best 2 Fried Zucchini And Pasta Recipes

Zucchini, a versatile vegetable, can be prepared in various ways, and one of the most popular preparations is frying. Fried zucchini, with its crispy exterior and tender interior, is a culinary delight. When combined with pasta, it creates a harmonious dish that is both satisfying and flavorful. This article explores different recipes for fried zucchini and pasta, providing a culinary journey that showcases the perfect balance between the sweetness of the zucchini and the savory flavors of the pasta.

Let's cook with our recipes!

PASTA WITH ZUCCHINI, FETA AND FRIED LEMON

Pasta With Zucchini, Feta and Fried Lemon image

This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.

Provided by Alison Roman

Categories dinner, lunch, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 ounces pasta, such as spaghetti or bucatini
Kosher salt
1/4 cup olive oil, plus more for drizzling
1/2 cup walnut pieces (optional)
2 large shallots, 1 medium onion or 1 large leek (white and light green parts), thinly sliced
1 lemon, thinly sliced, seeds removed
Freshly ground black pepper
2 tablespoons capers
1 1/4 pounds zucchini (about 2 medium), thinly sliced
2 ounces feta, crumbled (about 3/4 cup)
1 cup parsley or dill leaves, or a mix, coarsely chopped
2 tablespoons fresh oregano leaves

Steps:

Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.

FRIED ZUCCHINI AND PASTA

FRIED ZUCCHINI AND PASTA image

Categories Pasta Sauté Vegetarian Quick & Easy Dinner Healthy

Yield 6 bowls

Number Of Ingredients 5

Ingredients

3 small or 1 large zucchini
1 lb linguine
1/2 cup of olive oil
2-3 cloves of garlic minced
salt and pepper to season

Steps:

Fry zucchini in pan one layer at a time, do not throw all zucchini in pan at the same time. Fry zucchini until browned on both sides, remove and place on your serving dish. Let oil cool a bit than add minced garlic, salt and pepper to pan saute until you can smell the garlic. Add to zucchini. Boil Pasta in salted water according to package directions. When pasta has reached the desired tenderness add 1 cup of the pasta water to the zucchini. Add pasta and toss.

Tips:

To ensure evenly cooked zucchini, slice them into thin, uniform pieces. Using a mandoline or a sharp knife can help achieve consistent slices.
Don't overcrowd the pan when frying the zucchini. Give them enough space to sizzle and brown properly. Overcrowding can result in soggy and undercooked zucchini.
Pay attention to the temperature of the oil. If it's too low, the zucchini will absorb too much oil and become greasy. If it's too high, the zucchini will burn before cooking through. Aim for a medium-high heat.
Use a well-draining pasta for this dish. Spaghetti, fettuccine, or linguine are all good choices. Avoid using short pastas like penne or macaroni, as they don't hold the sauce as well.
Cook the pasta according to the package instructions. Make sure to salt the water generously to enhance the flavor of the pasta.
Don't rinse the pasta after cooking. The starch on the pasta helps the sauce adhere better.
When adding the zucchini to the pasta, toss it gently to coat it evenly in the sauce. Avoid stirring vigorously, as this can break up the zucchini.
Serve the dish immediately, garnished with freshly grated Parmesan cheese and chopped parsley.

Conclusion:

Fried Zucchini and Pasta is a quick and easy dish that is perfect for busy weeknights. It's a great way to use up leftover zucchini from your garden or farmer's market. The combination of crispy zucchini, flavorful sauce, and al dente pasta is sure to please everyone at the table. This dish can be easily customized to your liking. For example, you can add other vegetables like bell peppers, mushrooms, or spinach. You can also adjust the amount of garlic, chili flakes, or red pepper flakes to suit your taste. No matter how you make it, this dish is sure to be a hit!