I have to be honest – even though it’s coming out of our ears, I’ll never get sick of it. No matter how you cook or bake it, it’s delicious. All varieties. Bring it on. My doorstep awaits you.
It doesn’t get easier than this, folks.
Spaghetti with Fried Zucchini
heavily adapted from Mario Batali
1 pound spaghetti
2 large zucchini, sliced into thin rounds (I used the rest of my googootz)
1/2 cup extra virgin olive oil
5 garlic cloves, sliced
3 tablespoons red wine vinegar
salt and pepper to taste
1/4 cup grated pecorino romano cheese
crushed red pepper to taste
Boil pasta until al dente. While it’s cooking, heat oil in a large skillet. Add zucchini in a single layer and poach like chips. Remove, drain and repeat process until all zucchini is cooked. Place cooked zucchini in a serving bowl.
Add garlic to pan and cook until brown. Add vinegar and let cook until vinegar evaporates, about 2 minutes. Put garlic in bowl with zucchini.
Drain pasta and add to bowl, stir to combine and add salt and pepper. Add cheese and crushed red pepper, toss and serve immediately.