“i saw a version of this recipe on a local cooking show and have played with it to make it faster and easier for us nonprofessional cooks out there. Everytime I've made this dish I have never had a single leftover. we've also been known to add other squash, but i think it's best with the zucchini. It's very delicious, fast, and unusual. Enjoy!! **NOTE** recently I have tried slice the zucchini into julienne strips and WOW!! its like zucchini noodles, so either way is great!!!”

Ingredients Nutrition


  1. cook pasta according to the box instructions. while pasta is cooking, gently heat oil and garlic over medium heat.
  2. slice zucchini, thin, using a slicer.
  3. place zucchini in a collander and salt heavily. allow to sweat for 10 minutes and rinse thoroughly. dry well.
  4. fry zucchini in garlic oil until lightly golden; do not crowd the pan, take your time and fry in small batches.
  5. the zucchini should take about the same amount of time as the pasta. when pasta is ready to be drained, reserve a 1/4 cup of the cooking liquid.
  6. strain pasta and return to the cooking pot. add zucchini and garlic oil. add water depending on how dry the pasta looks. it could take the whole 1/4 cup depending on how much oil evaporated while frying.
  7. add cheese and gently toss.
  8. serve immediately.

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