|Fried Zucchini Spaghetti|
My Father's Daughter, I dredged baby zucchini slices in flour and fried them up in my cast iron skillet. These were combined with whole grain spelt spaghetti, parmesan reggiano, and chopped mint (instead of basil) for a simple, delicious dinner. Now who can resist that?
To make a gluten-free free version of this pasta, use a gluten-free flour to coat the zucchini and a gluten-free spaghetti. To make it vegan, simply leave out the cheese.
Serve with Navy Bean Bruschetta and Panko-Crusted Squash Blossoms
Fried Zucchini Spaghetti adapted from My Father's Daughter
Serves 4 people
Cooking time: 45 minutes
1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
1/2 cup plus 2 tablespoons extra virgin olive oil
3/4 pound whole grain spaghetti
1 cup shredded parmesan-reggiano cheese, plus more for grating
2 tablespoons fresh mint, chopped
salt and freshly ground pepper
lemon wedges for serving
In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid.
Return the pasta to the pot and toss with the 1 cup of cheese, the mint, and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese. Enjoy!
Source for Ingredients
baby zucchini, lemons, and fresh mint from the WeHo Farmers Market
Vita Spelt spaghetti and parmesan-reggiano cheese from Whole Foods