Another $10 dinner for two, featuring the very last zucchini from summer! This Fried Zucchini Pasta for Two has crispy fried zucchini over a creamy but simple Parmesan sauce for spaghetti (or any pasta of your choosing!).
It’s been a pretty zucchini-light year. Between the crows, chipmunks, and a very chilly summer, I’ve barely had more than 5 from the garden. The first thing I always make is my zucchini chocolate chip bread, but after that, I make something savory.
At least I don’t have to pawn off any vegetables this year. The few precious zucchini that I have are staying close to my heart. And by heart, I mean frying pan.
I rolled the zucchini sliced in the same cornmeal crust I used for my fried pickles on this amazing Pimento Grilled Cheese, and then piled them on top of buttery, cheesy pasta. This is your new summertime date night meal!
Ingredients
- Spaghetti. In my opinion, 6 ounces of spaghetti serves two people just fine! I know the standard is 8 ounces for two, but 6 ounces is plenty!
- Oil. We need rough 1/3 cup of oil for frying the zucchini. For me, I fry with canola oil, vegetable oil, or avocado oil. Use whatever you hand on hand and like!
- Zucchini. One small zucchini.
- Egg. One large egg, but we’re just using the egg white. Reserve the egg yolk for another use.
- Cornmeal. Just 1/4 cup of cornmeal for bringing a bit of crunch to the coating.
- Flour. Equal parts cornmeal and flour, so 1/4 cup.
- Butter. When the pasta is done cooking, we’re going to pour it back into the pot after draining, and toss it immediately with 2 tablespoons of butter.
- Olive Oil. We’re also adding one tablespoon of fruity olive oil to the pasta when we’re tossing it with the butter.
- Parmesan Cheese. It shocks me how much 1/2 cup of Parmesan cheese clings to the pasta and makes it so creamy, but it does.
- Salt and Pepper. Start with 1/4 teaspoon each of salt and pepper; taste and add more, if needed.
How to Make Zucchini Pasta for Two
First, bring a large pot of water to a boil for the pasta. Then, slice up the zucchini into coins about 1/4-inch thick.
Place the flour, cornmeal, salt and pepper in one bowl, and the egg white with some salt and pepper in another bowl. Dip the zucchini slices in the egg white and then the cornmeal mixture.
Heat the oil in a shallow skillet until hot. Drop a pinch of cornmeal batter in the oil to test to see if it’s ready–it should sizzle but not burn immediately! Fry each zucchini slice on each side for about 3 minutes, until golden brown. Move to a wire rack to cool.
When the water for the pasta is boiling, add the pasta and cook according to the package instructions. When it’s done, drain, and return it to the pot. Toss the drained pasta with butter, oil, and Parmesan cheese. Serve the pasta with the fried zucchini.
Fried Zucchini Pasta for Two
Quick zucchini pasta with Parmesan sauce.
Course Main Course
Cuisine Italian
Keyword fried zucchini pasta, zucchini pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 997kcal
- 6 ounces dried spaghetti
- 1/3 cup canola oil
- 1 small-medium zucchini
- 1 egg white
- 1/4 cup cornmeal
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 tablespoon fruity olive oil
- 3 tablespoons grated Parmesan cheese
- salt and pepper to taste
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Bring a large pot of water to boil to cook the pasta.
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In am 8″ skillet, add the oil for frying and turn the heat to medium.
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In a small dish, mix together the cornmeal and flour. Season liberally with salt and pepper.
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Thinly slice the zucchini into 1/4″ coins. Dunk each coin in the egg white, and then the cornmeal mixture. Once the oil is hot (around 350-degrees), slide as many zucchini coins in the oil as will fit. Fry on each side until golden brown, about 3 minutes. Move the fried slices to a papertowel and drain to keep warm.
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Meanwhile, you added the pasta to the water when it was boiling, right? And you salted that water, right? Good for you!
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Once the pasta is al dente, drain, and toss with the butter, olive oil, and Parmesan cheese. Toss well. Divide the pasta between two plates, and serve the fried zucchini on top of each.
Calories: 997kcal | Carbohydrates: 94g | Protein: 20g | Fat: 61g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 260mg | Potassium: 568mg | Fiber: 6g | Sugar: 5g | Vitamin A: 611IU | Vitamin C: 18mg | Calcium: 108mg | Iron: 3mg