Decadent Vegetarian: Stanley Tucci’s Zucchini Pasta Recipe

I fry thinly sliced zucchini until it’s perfectly crisp, then toss it with pasta, Parmesan, butter and fresh basil to make my Summer Zucchini Pasta that delivers restaurant-quality flavor in under an hour.

I never thought zucchini could feel this indulgent, but Stanley Tucci’s version made me second guess everything I knew about simple dinners. Thin slices fried until they sing with texture, a shower of Parmesan cheese that melts into little pockets of salt, and that tiny flash of basil in the background, it all reads decadent without trying too hard.

It sort of nods at those Zucchini For Pasta trends, yet stays its own thing, and sometimes tastes exactly like the Crispy Zucchini Noodles you drool over online only richer. I can’t wait to hear if it surprises you too.

Ingredients

• Spaghetti or bucatini: Hearty carbs that fill you up, great base for sauce, simple comfort food.
• Zucchini: Light, watery veggie, adds fiber and mild sweetness, cooks to silky ribbons fast.
• Extra virgin olive oil: Healthy fats with lots of flavor, brings richness and helps veg caramelize.
• Unsalted butter: Adds creamy mouthfeel and a tiny sweetness, gives body to the sauce.
• Parmesan cheese: Savory salty umami, melts into the dish, adds protein and cheesy depth.
• Kosher salt: Makes flavors pop, essential for pasta water and seasoning, don’t skip it.
• Fresh basil: Bright herbal lift, smells amazing, tears into ribbons for freshness and color.

Ingredient Quantities

• 12 ounces spaghetti or bucatini
• 4 medium zucchini thinly sliced (about 1 1/2 pounds)
• 6 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 cup parmesan cheese freshly grated (about 100 g)
• 1 teaspoon kosher salt plus more for pasta water
• Freshly ground black pepper to taste
• 1/4 cup fresh basil leaves torn

How to Make this

1. Bring a large pot of water to a boil, add a generous pinch of salt for the pasta, then cook 12 ounces spaghetti or bucatini until just al dente according to package directions, reserving about 1 cup of the pasta cooking water before draining.

2. While the pasta cooks, slice 4 medium zucchini very thin, about 1 to 2 millimeters thick if you can, so they crisp quickly.

3. Heat a large skillet over medium high heat and add 6 tablespoons extra virgin olive oil. When the oil shimmers, add zucchini in a single layer working in batches so they don’t steam, sprinkle each batch with about 1 teaspoon kosher salt total across batches, and fry until golden and a little crisp, turning once, about 2 to 4 minutes per side depending on thickness. Transfer cooked zucchini to a plate.

4. If the skillet gets too full of browned bits or oil, wipe out a little and add more oil so each batch fries in hot oil, not crowded, otherwise they get soggy.

5. Lower heat to medium, add 2 tablespoons unsalted butter to the skillet and let it melt, scraping up any browned bits left behind for flavor.

6. Add the drained pasta to the skillet with the butter, then sprinkle in about 1 cup freshly grated Parmesan cheese and a few grinds of freshly ground black pepper, tossing gently to combine.

7. Add the fried zucchini back to the pasta and toss, adding reserved pasta water a few tablespoons at a time until the sauce clings to the pasta and feels silky, you may not need the entire cup.

8. Taste and adjust seasoning with more kosher salt if needed and more black pepper, remember Parmesan is salty so go easy at first.

9. Turn off the heat, fold in 1/4 cup torn fresh basil leaves, give one last toss with a little extra olive oil or a pat more butter if you want it richer, then serve immediately with extra Parmesan on the side.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and reserve pasta water
3. Large skillet or frying pan, 12-inch if you got one, for frying zucchini and finishing the sauce
4. Sharp chef’s knife or mandoline for very thin zucchini slices
5. Cutting board
6. Tongs or a long pasta fork to toss and serve
7. Microplane or box grater for fresh Parmesan
8. Measuring spoons and a 1-cup measuring cup (for oil, butter, salt, and reserved water)
9. Plate or tray lined with paper towels to drain fried zucchini

FAQ

Decadent Vegetarian: Stanley Tucci’s Zucchini Pasta Recipe Substitutions and Variations

• Pasta (spaghetti or bucatini): swap for whole wheat spaghetti for more fiber, or a gluten free pasta made from rice or chickpea flour if someone cant eat gluten. Short tubes like penne or rigatoni also work if you want a different bite.
• Zucchini (4 medium): use yellow summer squash or a mix of zucchini and thinly sliced eggplant for a meatier texture, or try thin ribbons of carrot for a sweeter note.
• Olive oil and butter (6 tbsp EVOO plus 2 tbsp butter): use all butter for extra richness, or avocado oil for a neutral high heat option, or ghee if you want butter flavor but need to avoid milk solids.
• Parmesan (1 cup grated): sub with Pecorino Romano for a sharper salty kick, or use 3 to 4 tablespoons of nutritional yeast plus a little extra salt for a vegan friendly option.

Pro Tips

– Pat the zucchini almost bone dry before it hits the oil, and slice very thin with a sharp knife or mandoline. If they’re wet they steam not crisp, and soggy zucchini ruins the texture. Also let any salted slices sit a few minutes then blot again so they brown faster.

– Keep the oil properly hot and don’t crowd the pan, work in small batches. If the pan cools down, wipe out a little browned gunk, reheat, and start the next batch so each piece fries quick and gets color instead of getting limp.

– Grate the Parm super fine with a microplane and add it off the hottest flame while you toss with a splash of reserved pasta water. That gentle mixing makes a silky, not grainy, sauce. Add the water a few tablespoons at a time until it feels creamy.

– Finish smart: tear basil with your hands so it doesn’t bruise, reserve a few crisped zucchini pieces to sprinkle on top for crunch, and taste before salting cause Parmesan is salty. If you want brightness, a little lemon zest at the end wakes the whole dish up.