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A largecream colored bowl of caramelized zucchini pasta (spaghetti alla nerano).
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Caramelized Zucchini Pasta (Spaghetti Alla Nerano)

Caramelized Zucchini Pasta: Also known as Spaghetti Alla Nerano, crispy caramelized zucchini, al dente spaghetti, and basil are tossed in a luscious parmesan and provolone sauce for an Italian meal you won't soon forget.
Course Main Course
Cuisine Italian
Keyword caramelized zucchini, caramelized zucchini pasta, pasta with zucchini and tomato, pasta with zucchini recipe, spaghetti alla nerano, spaghetti alla nerano recipe, stanley tucci spaghetti alla nerano, stanley tucci zucchini pasta, zucchini and pasta, zucchini and pasta recipes, zucchini and squash pasta, zucchini and tomato pasta, zucchini garden pasta, zucchini in pasta, zucchini pasta dishes, zucchini with pasta
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 897kcal

Ingredients

  • ⅔ cup extra virgin olive oil
  • ⅓ cup avocado oil
  • 3 cloves garlic sliced
  • 4 small zucchini sliced ⅛-inch thick
  • 1 cup basil leaves chopped
  • 8 oz spaghetti
  • 4 oz provolone cheese finely grated
  • 3 oz parmesan cheese finely grated

Instructions

  • In a large and deep skillet, combine the oils and sliced garlic. Heat over medium, until you see sight ripples in the oil. Drop in one zucchini slice. If it gently sizzles, it is ready. Do not overheat, as olive oil is prone to burning.
  • Working in batches, fry the zucchini until they just begin to caramelize and turn a light golden color.
    A large skillet of caramelizing zucchini.
  • Remove the zucchini from the pot, and onto a paper towel. Sprinkle with chopped basil.
    A paper-towel lined plate with zucchini and basil.
  • Cook the pasta per package directions in heavily salted water, reserving about a cup of the pasta water.
    A large pot of boiling spaghetti with a ladle-full of the cooking water.
  • Drain the oil from the skillet, leaving one or two tablespoons of oil in the bottom of the pan. Add back in the zucchini and basil and cook until warm.
    Adding the caramelized zucchini and basil back to the pot of oil.
  • Remove the skillet from the heat. Stir in pasta, then slowly incorporate the cheeses and pasta water as needed to create a luxurious sauce. Make sure to stir while adding the cheese.
    Pouring the grated cheese and pasta water into the skillet with the spaghetti and zucchini.
  • Garnish with additional parmesan cheese and basil leaves. Serve hot!
    A closeup shot of a bowl of caramelized zucchini pasta.

Notes

  1. Storage: Leftovers keep covered in an airtight container in the refrigerator for 3-4 days. They do not freeze well. 
  2. Substitutions: thinly sliced yellow squash can substitute for the zucchini.
  3. Variations: 
    1. For zucchini and tomato pasta, just stir 1 cup of canned diced tomatoes in with the caramelized zucchini when reheating it in the pan prior to stirring in the pasta and cheeses.
    2. Used aged provolone cheese for added complexity and depth. 

Nutrition

Calories: 897kcal | Carbohydrates: 48g | Protein: 24g | Fat: 68g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 43g | Cholesterol: 34mg | Sodium: 561mg | Potassium: 520mg | Fiber: 3g | Sugar: 5g | Vitamin A: 968IU | Vitamin C: 23mg | Calcium: 512mg | Iron: 2mg