Description
Creamy zucchini and cheese dance together in this classic Spaghetti alla Nerano, showcasing Naples’ culinary magic. Southern Italian charm meets simple ingredients, creating a comfort dish that whispers summer’s warmth to hungry souls.
Ingredients
Scale
Pasta:
- 12 ounces (340 grams) spaghetti
Vegetables:
- 3 medium zucchini, thinly sliced
- 2 cloves garlic, minced
Cheeses and Seasonings:
- 1 cup (100 grams) Provolone del Monaco cheese, grated
- ½ cup (50 grams) Parmesan cheese
- ⅓ cup (80 milliliters) olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, torn
- Lemon zest
Instructions
- Warm a generously sized skillet with olive oil, bringing it to a sizzling medium-high temperature.
- Carefully lower zucchini slices into the hot oil, allowing each piece to transform into a golden-edged delicacy with crisp exterior and tender interior.
- Gently remove zucchini using a slotted spatula, transferring each slice onto an absorbent paper towel to eliminate excess grease, then delicately sprinkle with a whisper of salt to enhance its natural flavors.
Notes
- Choose zucchini that are firm and uniform in size for even cooking and crispy texture.
- Pat zucchini completely dry before frying to prevent oil splattering and ensure golden crispiness.
- Use a deep, heavy-bottomed pan to maintain consistent oil temperature and achieve perfect golden-brown color.
- Avoid overcrowding the pan when frying zucchini slices, which can lead to steaming instead of crispy frying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 30 mg