Of the recipes we've tried, one of our favorites is the fried zucchini spaghetti. It calls for very few ingredients, is relatively quick, and absolutely delicious.
3/4 pound (3/4 box) spaghetti
3 zucchini, very thinly sliced
1 tablespoon unbleached all-purpose flour (we actually used wheat flour and that was fine too)
1/4 cup plus 2 tablespoons extra virgin olive oil
1 cup finely grated Parmesan cheese
1/4 cup pasta water, to thin
Freshly ground black pepper
Handful fresh basil leaves (approx. 5 leafy stems)
Boil the spaghetti in salted water until just al dente. Meanwhile, toss the zucchini with the flour. Heat the 1/4 cup of olive oil in a large nonstick frying pan over high heat and add a single layer of zucchini. Stir and flip occasionally until well browned and a little crispy (around 4 minutes). Place zucchini on a plate and sprinkle with salt. Repeat until all zucchini is cooked.
Whisk cheese with remaining 2 tablespoons of olive oil in a large mixing bowl. Whisk in 1/4 cup of the pasta water until creamy. Drain the spaghetti and add to the Parmesan mixture. Toss together, season with salt and pepper, and fold in two-thirds of the fried zucchini and the basil.
Serve with zucchini on top and some grated Parmesan.
Serves 4. Preparation time: around half an hour.
Cookbook photo from Eater