About the recipe

I'll admit this isn't a dish I was familiar with in Italy, but it gained recent fame when Stanley Tucci proclaimed that it was one of the best things he'd ever eaten. Our team at the Pasta Bar recently featured it as a special and a customer born and raised in Rome said it took her back to Italy. She was a huge fan. It sold out before I got to try it so I decided to create my own at home. It turned out great, was pretty simple to make and Stephy loved it. There should still be plenty of local zucchini around so find some and give it a try.

The traditional recipe uses an obscure local provolone that's not available here to my knowledge, but using a 50/50 blend of the sharp provolone we carry and parmesan seemed like the right call. Some recipes suggest storing the fried zucchini in the fridge overnight before using, but who has time for that. If you happen to, maybe give it a try. I do love this recipe for it's extreme simplicity and small ingredient list.

Preparation

1. Cut the zucchini in small rounds about 1/4 inch thick. In a small frying pan using pure (non-extra virgin) or your favorite frying oil fry the zucchini in batches until they are golden brown. Drain on a mesh screen or paper towels and season with a pinch of salt. Put in the fridge for a bit up to a day. (I only did 30 minutes). Leave some out of the fridge to top each pasta dish as pictured.
2. Boil salted water for pasta and in another bigger frying pan or wok warm some extra virgin olive oil and the majority of the zucchini rounds and garlic if you choose into the pan.
3. While the pasta is cooking use the back of a spoon to pulverize the zucchini to make it creamy. Then add the pasta, most of the cheese, 1/2 the basil and pasta water as needed and mix well until there is a creamy consistency.
4. Plate with the rest of the zucchini coins, fresh basil and a little cheese on top. Buon Appetito.