Zucchini Spaghetti

Ingredients

• sunflower oil (1 quart)
• green zucchini (6 medium)
• spaghetti (4 ounces)
• olive oil (2 tablespoons)
• salt (1 pinch)
• basil leaves (2 )
• unsalted butter (2 tablespoons)
• grated Pecorino Romano cheese (5 tablespoons)
• grated Parmigiano-Reggiano cheese (3 tablespoons)

Instructions

1. Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
2. Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat with remaining zucchini. Let zucchini cool to room temperature.
3. Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
4. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
5. As spaghetti cooks, heat olive oil in a skillet over medium heat. Add zucchini and salt; cook until it releases juices and breaks down, about 3 to 5 minutes. Add a couple splashes of pasta water, breaking zucchini into small pieces with a spoon. Reduce heat to low, toss in basil and butter, stirring until butter melts.
6. Grab spaghetti with tongs; transfer it directly into the sauce. Stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Adjust salt if needed and add a final splash of pasta water as necessary.
7. Serve with more grated cheese and fresh basil.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 1016
• fat: 78 g
• sats: 20 g
• carbs: 63 g
• fibre: 8 g
• protein: 23 g
• salt: 0.479 g