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white plate filled with spaghetti and zucchini slices
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Spaghetti with Zucchini Recipe (No Frying Required)

Spaghetti with Oven Fried Zucchini because the simplest dishes are the best! Oven frying zucchini brings out its natural sweetness, so no deep frying necessary. Stir in fresh basil and garlic, serve topped with lots of freshly grated cheese and you have the perfect dinner!
Course main
Cuisine Sicilian
Keyword spaghetti with zucchini, Sicilian cooking, oven fried zucchini with spaghetti
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 - 6 servings
Calories 690kcal

Ingredients

  • 4 medium sized zucchini about 2 lbs
  • 1/2 cup olive oil divided (or more as needed)
  • 450 grams spaghetti
  • 1 clove garlic crushed
  • handful of fresh basil torn into small pieces
  • Parmigiano for serving
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. Brush the parchment paper generously with olive oil.
  • Slice the zucchini into thin rounds, place without overlapping on the prepared baking pans. Brush with additional oil to coat and salt lightly.
  • Bake for 30 minutes until tender, golden and lightly browned. It is not necessary to flip the zucchini rounds. Set aside.
  • Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve some of the cooking water in a mug.
  • Drain, return the spaghetti to the pot and stir in the cooked zucchini slices, clove of garlic and torn basil leaves. Add black pepper, as desired.
  • Add cooking water as needed to help bind the sauce to the pasta. Stir in some grated Parmigiano to create a creamier texture Some of the zucchini slices may break apart, this is normal.
  • Drizzle with extra olive oil as needed, making sure that the pasta is sufficiently coated. Discard the garlic and serve immediately with plenty of Parmigiano cheese at the table.

Notes

  • My mother always makes this recipe with spaghetti, however you may substitute with a pasta shape of your choice.
  • The recipe calls for 1/2 cup of olive oil. This is approximate and the final dish may require some extra oil to coat the pasta.
  • Just make sure each piece of zucchini is sufficiently coated. If the zucchini rounds dry out while roasting, brush with extra olive oil. Just like Italian nonnas say, the quantity of olive oil necessary will be quanto ci vuole!
  • I do not sauté the garlic before adding it to the pasta. Simply crush a clove of garlic, stir it into the pot along with the pasta and zucchini and discard before serving. The whole dish is infused with a mild garlic flavor. 
  • Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Nutrition

Calories: 690kcal | Carbohydrates: 90g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 23mg | Potassium: 766mg | Fiber: 6g | Sugar: 8g | Vitamin A: 392IU | Vitamin C: 35mg | Calcium: 57mg | Iron: 2mg