Best 2 Fried Zucchini And Pasta Recipes

Indulge in a culinary symphony of flavors with our tantalizing fried zucchini and pasta recipes. Embark on a delightful journey where crispy zucchini harmonizes with an array of delectable pasta creations. From the classic combination of garlic and Parmesan to the vibrant burst of sun-dried tomatoes and basil, each recipe promises a unique symphony of tastes and textures. Whether you seek a quick and easy weekday meal or an impressive dish for a special occasion, our collection caters to every palate and cooking style. Prepare to elevate your taste buds with these culinary masterpieces, transforming ordinary ingredients into extraordinary dishes.

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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:

Choose the right zucchini: Select firm and young zucchini with smooth, unblemished skin. Avoid zucchini that are too large or have blemishes, as they may be bitter.
Slice the zucchini properly: Cut the zucchini into 1/4-inch thick slices. This will ensure that they cook evenly and quickly.
Season the zucchini well: Before frying, season the zucchini slices with salt, pepper, and any other desired seasonings. This will help enhance their flavor.
Use a well-seasoned skillet: Make sure to use a well-seasoned skillet for frying the zucchini. This will help prevent the zucchini from sticking and burning.
Don't overcrowd the skillet: Avoid overcrowding the skillet when frying the zucchini. This will help ensure that the zucchini cooks evenly and gets crispy.
Drain the zucchini on paper towels: After frying, drain the zucchini slices on paper towels to remove any excess oil.
Serve the zucchini immediately: Fried zucchini is best served immediately, while it is still hot and crispy.

Conclusion:

Fried zucchini and pasta is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The zucchini is crispy and flavorful, and the pasta is cooked to perfection. This dish is sure to please everyone at the table.