Stanley Tucci’s Zucchini Spaghetti is a deliciously unique take on a classic pasta dish, featuring crispy fried zucchini rounds paired with perfectly cooked spaghetti in a rich, cheesy sauce. The zucchini is fried to a golden crisp and then simmered with olive oil, basil, and butter, creating a savory, flavorful base for the pasta. Topped with a generous sprinkle of Pecorino Romano and Parmigiano-Reggiano cheeses, this dish is an unforgettable combination of textures and flavors that will have you coming back for seconds.
Why Everyone Will Love This Recipe
What makes Stanley Tucci’s Zucchini Spaghetti so special is its balance of fresh, light ingredients and indulgent flavor. The zucchini rounds are crispy on the outside yet tender inside, providing a satisfying crunch with every bite. The buttery, cheesy sauce, enriched with the flavors of basil and pasta water, perfectly complements the crispy zucchini, while the spaghetti adds heartiness to the dish. It’s an easy-to-make meal that’s great for a weeknight dinner or a cozy weekend treat.
What Is Stanley Tucci’s Zucchini Spaghetti?
Stanley Tucci’s Zucchini Spaghetti is a pasta dish where zucchini is sliced thin, deep-fried until crispy, and then combined with spaghetti in a rich, cheesy sauce made from olive oil, butter, basil, and two types of cheese—Pecorino Romano and Parmigiano-Reggiano. This unique spin on a pasta classic features the freshness of zucchini and basil, combined with the comforting creaminess of melted butter and cheese. It’s a flavorful and satisfying dish, perfect for vegetable lovers and pasta enthusiasts alike.
Cooking Tips
- Fry the zucchini in batches: Frying the zucchini in small batches ensures they cook evenly and become crispy without overcrowding the pan.
- Use good quality olive oil: Olive oil enhances the flavor of the zucchini, so use extra virgin olive oil for the best taste.
- Don’t overcook the pasta: Cook the pasta until it’s just a couple of minutes away from al dente, then finish cooking it in the sauce to absorb all the flavors.
- Adjust the salt: Since the cheese is salty, taste the pasta and adjust the salt to your liking before serving.
- Add pasta water gradually: Adding pasta water to the zucchini helps create a silky sauce, so add it gradually to avoid making the sauce too watery.
Frequently Asked Questions
Can I use other types of cheese?
Yes! While Pecorino Romano and Parmigiano-Reggiano are classic choices for this dish, you can also try other cheeses like Grana Padano, Asiago, or even mozzarella for a creamier texture.
Can I make this dish gluten-free?
Absolutely! To make this dish gluten-free, simply use gluten-free pasta in place of traditional spaghetti. The rest of the recipe is naturally gluten-free.
Can I make this ahead of time?
While it’s best enjoyed fresh, you can fry the zucchini ahead of time and store it in the refrigerator. When ready to serve, reheat the zucchini and toss it with the freshly cooked pasta.
Can I skip frying the zucchini?
Frying the zucchini gives it a crispy texture, but you can sauté the zucchini instead if you prefer a lighter version. It will still taste great, just with a different texture.
Can I use zucchini noodles instead of pasta?
Yes! For a low-carb version, replace the pasta with zucchini noodles. Simply sauté the zucchini noodles with olive oil and garlic until tender, then toss them with the sauce.
How to Store
Store leftover zucchini spaghetti in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop with a splash of olive oil or water to bring the dish back to life.
How to Freeze
To freeze, allow the zucchini spaghetti to cool completely. Place the cooled pasta in an airtight container or freezer-safe bag and store for up to 1 month. Thaw overnight in the refrigerator and reheat on the stovetop with a splash of water or broth.
Ingredients
- 1 quart sunflower oil, or as needed
- 6 medium green zucchini, sliced into 1/8-inch rounds
- 4 ounces spaghetti
- 2 tbsp olive oil
- 1 pinch salt
- 2 basil leaves, torn into small pieces
- 2 tbsp unsalted butter
- 5 tbsp grated Pecorino Romano cheese
- 3 tbsp grated Parmigiano-Reggiano cheese
How to Make Stanley Tucci's Zucchini Spaghetti
- Heat sunflower oil in a deep fryer to 350°F (175°C). Slice the zucchini into 1/8-inch rounds. Add the zucchini in batches to the hot oil and fry until lightly browned, about 4 to 5 minutes. Transfer the fried zucchini to paper towels to drain and repeat the process with the remaining zucchini. Let the zucchini cool to room temperature, then refrigerate for 8 hours or overnight.
- Bring a large pot of lightly salted water to a boil. Cook the spaghetti, stirring occasionally, until it’s 2 minutes away from being tender yet firm to the bite, about 9 to 10 minutes. Reserve about 1/3 cup of pasta water before draining.
- While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the cooled zucchini and salt, and cook, stirring occasionally, until the zucchini starts to release its juices and softens, about 3 to 5 minutes. Add a splash of pasta water to the zucchini but avoid adding too much. Use a spoon or spatula to break the zucchini into smaller pieces. Reduce heat to low and toss in basil and butter, stirring until the butter is melted.
- Using tongs, transfer the cooked spaghetti directly into the skillet with the zucchini sauce. Toss the pasta until it’s well coated. Stir in Pecorino Romano and Parmigiano-Reggiano cheeses, and add a final splash of pasta water to achieve a creamy consistency. Taste and adjust salt if needed.
- Serve the zucchini spaghetti with extra grated cheese and fresh basil on top.
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