Creamy Zucchini Spaghetti Recipe
If you’re craving something fresh, creamy, and utterly comforting, you have to try this Creamy Zucchini Spaghetti Recipe. It’s like a warm hug from the Italian countryside straight to your kitchen. I first made this dish on a sunny weekend, and I couldn’t believe how simple ingredients came together to make something so luxurious and satisfying. Stick with me, and I’ll share all my tips so you nail it perfectly every time.
Why This Recipe Works
- Fresh, Seasonal Zucchini: Thinly sliced and fried to golden perfection, zucchini adds a tender yet slightly crispy texture that feels indulgent without heaviness.
- Creamy Parmesan Sauce: Instead of heavy cream, this recipe cleverly uses pasta water and parmesan to create a velvety, cheesy sauce that clings to each strand of spaghetti.
- Simple Ingredients, Big Flavor: With just basil, olive oil, and salt alongside the zucchini and spaghetti, the flavors shine through naturally and effortlessly.
- Quick and Easy Prep: You can have this entire dish ready in about 30 minutes—perfect for a weeknight dinner that feels special.
Ingredients & Why They Work
This Creamy Zucchini Spaghetti Recipe is all about the balance: fresh and light from zucchini and basil, rich and comforting from parmesan cheese and olive oil. When shopping, choose firm zucchinis without blemishes and fresh, fragrant basil. Good quality parmesan and extra virgin olive oil can really elevate the dish.
- Sunflower or Vegetable Oil: Needed for frying zucchini to crispy perfection without overpowering the flavor.
- Zucchini: Thin slicing helps them fry evenly and blend beautifully with the pasta.
- Fresh Basil: Adds brightness and an herby aroma that cuts through the richness.
- Kosher Salt: Essential for seasoning each component and balancing flavors.
- Extra Virgin Olive Oil: Drizzled at the end, it adds richness and depth.
- Spaghetti: The perfect pasta shape to twirl and hold the creamy zucchini sauce.
- Parmesan Cheese: The star of the creamy sauce, providing sharpness and melding everything together.
Make It Your Way
One thing I love about this Creamy Zucchini Spaghetti Recipe is how easy it is to tailor to what you’ve got in your kitchen or your mood that day. Don’t hesitate to experiment with different herbs or cheeses to make it yours.
- Variation: When I want a little bite, I add a pinch of crushed red pepper flakes to the zucchini while frying—it gives such a nice warmth without overpowering.
- Make It Vegan: Try substituting vegan parmesan and skipping the cheese for a lighter, dairy-free version.
- Seasonal Twist: Feel free to swap basil for fresh thyme or oregano if you prefer a different herbal note.
- Cooking Difficulty: This recipe is forgiving; just keep an eye on the zucchini frying time to avoid sogginess or burning.
Step-by-Step: How I Make Creamy Zucchini Spaghetti Recipe
Step 1: Prepare and Fry Your Zucchini
Start by heating sunflower or vegetable oil in a large pot until it’s hot but not smoking—medium-high heat works best here. Once the oil is ready, gently add your thinly sliced zucchini in batches. Fry each batch for about 5-6 minutes or until golden and crispy. Use a slotted spoon to transfer the zucchini onto paper towels so they drain excess oil. This frying step is critical because it brings out the zucchini’s sweetness and prevents the dish from becoming watery later on.
Step 2: Mix Zucchini with Basil and Olive Oil
While your zucchini cools, chop up fresh basil and toss it together with the fried zucchini and a pinch of kosher salt. Then, drizzle with about two tablespoons of extra virgin olive oil. This combo adds a fresh, fragrant lift that perfectly balances those rich fried flavors.
Step 3: Cook the Spaghetti and Save Some Pasta Water
Boil your spaghetti according to the package until al dente. Here’s my go-to tip: always save at least two cups of pasta cooking water before you drain—this starchy water is what transforms the sauce from clumpy to velvety. Trust me, it’s the secret ingredient.
Step 4: Combine Everything Over Low Heat
In a large skillet on medium-low heat, add your drained spaghetti and start tossing it with the zucchini mixture. Gradually add your reserved pasta water, a splash at a time, stirring constantly until you reach a luxuriously creamy consistency.
Step 5: Toss in Parmesan and Season to Taste
Finally, sprinkle in two cups of grated parmesan and keep tossing until the cheese melts and coats every strand of spaghetti in that signature creamy sauce. Give it a taste and adjust salt as needed. Before serving, a final drizzle of good quality extra virgin olive oil tops it off beautifully.
Tips from My Kitchen
- Oil Temperature: Keep your oil hot enough to fry without smoking; too cool and zucchini will soak oil and turn soggy.
- Zucchini Thickness: Slice zucchini thinly and uniformly for even frying and perfect texture.
- Pasta Water Magic: Slowly add pasta water when tossing—the sauce comes together beautifully without getting watery.
- Don’t Skip Basil: Fresh basil adds a brightness that keeps the dish feeling light and fresh.
How to Serve Creamy Zucchini Spaghetti Recipe
Garnishes
I always top this zucchini spaghetti with a few extra basil leaves for color and freshness and an additional sprinkle of parmesan for that final cheesy punch. Sometimes, I add a quick grind of black pepper or a tiny drizzle of chili oil if I want a little kick—those touches take it from great to unforgettable.
Side Dishes
I like pairing this Creamy Zucchini Spaghetti Recipe with a crisp green salad tossed in lemon vinaigrette or some crusty garlic bread to soak up all the extra sauce. If I’m feeling fancy, a simple roasted cherry tomato side complements the zucchini beautifully.
Creative Ways to Present
For a dinner party, twirl portions of this creamy zucchini spaghetti onto individual plates using a fork and ladle, creating neat little nests topped with basil chiffonade and a parmesan crisp. Serving it in pretty ceramic bowls with a drizzle of olive oil around the edges always gets compliments.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Keep in mind the zucchini might soften a bit, so it’s best enjoyed within that time for the best texture.
Freezing
I don’t usually freeze this dish because the zucchini’s texture changes quite a bit after thawing and reheating, becoming a little watery. However, if you have to, consider freezing the zucchini and pasta separately and combining them fresh later.
Reheating
When reheating, warm it gently on the stovetop with a splash of water or olive oil to bring back creaminess. Avoid microwaving straight from the fridge, as it can make the zucchini mushy.
FAQs
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Can I use other types of pasta for this Creamy Zucchini Spaghetti Recipe?
Absolutely! While spaghetti is traditional and holds the sauce beautifully, you can use linguine, fettuccine, or even short pasta like penne if that’s what you have on hand. Just adjust cooking times accordingly.
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Is there a way to make this dish lighter without frying?
If you want to avoid frying, you can sauté zucchini slices in olive oil until soft and golden, but the texture will be less crispy and the flavor slightly different. I find frying adds a depth that sautéing alone doesn’t quite match, but both work.
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Can I prepare any parts of this recipe in advance?
Yes! You can fry the zucchini up to 5 days ahead and store it in the refrigerator. Just make sure to drain it well on paper towels and gently reheat or warm as you finish the pasta and toss everything together.
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What if I don’t have fresh basil?
Fresh basil really adds that bright flavor, but if you don’t have any, you can substitute with fresh parsley or even a small pinch of dried basil, though it won’t be quite as vibrant.
Final Thoughts
Honestly, this Creamy Zucchini Spaghetti Recipe has become one of those dishes I make whenever I want something cozy but not heavy. It feels like a little celebration of summer every time I dig in. I hope you enjoy making and sharing it as much as I do—it’s a simple yet stunning way to savor fresh zucchini and parmesan together. Don’t be afraid to put your own twist on it and make it your new favorite. Happy cooking, friend!
Print
Creamy Zucchini Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Spaghetti Alla Nerano is a traditional Italian pasta dish from the Amalfi Coast featuring crispy fried zucchini combined with fresh basil, Parmesan cheese, and a creamy sauce made by mixing pasta cooking water. This simple yet flavorful recipe highlights the freshness of zucchini in a rich and comforting pasta dish perfect for a quick weeknight dinner.
Ingredients
Vegetables and Oil
- 2 cups sunflower oil (or vegetable oil)
- 6 medium zucchini, thinly sliced (about 2 1/2 pounds)
- 1 cup chopped fresh basil
- Kosher salt to taste
- 2 tablespoons extra virgin olive oil, plus more for drizzling
Pasta and Cheese
- 1 pound spaghetti
- 2 cups grated Parmesan cheese
Instructions
- Heat the Oil: Add the sunflower oil to a large pot and bring it to a boil over medium-high heat to prepare for frying the zucchini.
- Fry the Zucchini: Carefully add the thinly sliced zucchini to the hot oil and fry until golden brown and crispy, about 6 minutes. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Combine Zucchini with Basil: Transfer the fried zucchini to a bowl and mix with the chopped fresh basil and kosher salt to taste. Drizzle with 2 tablespoons of extra virgin olive oil to enhance flavor.
- Cook the Pasta: Bring salted water to a boil and cook the spaghetti until al dente. Before draining, reserve 2 cups of the pasta cooking liquid for the sauce.
- Toss Pasta and Zucchini: Place the drained spaghetti in a large skillet over medium-low heat. Add the fried zucchini mixture and slowly incorporate reserved pasta water as needed until the sauce becomes creamy and coats the pasta evenly.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese while tossing to melt and combine well with the pasta and zucchini, creating a luscious, creamy sauce. Adjust salt to taste.
- Serve: Drizzle with additional extra virgin olive oil and serve immediately with extra Parmesan cheese on the side for garnishing.
Notes
- Zucchini can be fried and stored in the refrigerator for up to 5 days before assembling the pasta.
- Use fresh, high-quality Parmesan cheese for the best flavor and creamy texture.
- Reserve pasta water carefully, as it helps to create a velvety sauce binding the dish together.
- For a lighter version, you can use less oil for frying or substitute with a healthier oil like olive oil but traditional recipes use sunflower oil for frying.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 20 mg
