The recipe hails from a small town on the Amalfi coast named Nerano. It's based on a combination of five ingredients: fried zucchini, Pecorino & Parmesan cheeses, two olive oils. Our healthier recipe fries the zucchini in fresh olive oil versus deep frying in sunflower oil. As well, we suggest using our very, very popular Butter olive oil instead of butter. It's the finest butter replacement you'll find anywhere. 


1 cup mild fresh EVOO 
4 medium green zucchini, unpeeled, ends removed, sliced in 1/8" rounds
400g spaghetti
1 tbsp Garlic olive oil
1 tsp salt
2 tbsp Butter olive oil
5 tbsp grated Pecorino Romano cheese (extra for serving)
3 tbsp grated Parmesan cheese
2 to 4 basil leaves, torn


Prep zucchini the day before using. Place 1-inch of mild olive oil in medium non-stick saute pan. Heat to 350 degrees using an instant read thermometer. In batches fry zucchini slices in single layer until lightly browned, 5 to 6 minutes. Transfer to paper towel. Let zucchini cool to room temperature. Place in bowl and cover. Transfer to fridge overnight or for several hours. 

On the day of final prep, cook spaghetti in large pot of boiling salted water until just before it's al dente. In a non-stick skillet, heat Butter olive oil to shimmer. Add zucchini and salt, stirring occasionally until juices are released, about 3 to 5 minutes. With a rubber spatula, press zucchini into small pieces, careful not to make it mush. With tongs, place cooked spaghetti from pot to skillet, including the pasta water. Do not drain the pasta. Stir until coated. Add cheese, a small amount at a time to avoid clumping. Add more pasta water, and salt, as needed. Serve with more cheese and fresh basil.