Fried zucchini sauce with garlic and basil from Essentials of Classic Italian Cooking (page 167) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fusilli or spaghetti pasta for fettucc pasta.

  • mharriman on July 01, 2018

    I enjoyed being able to use very fresh farmer’s market zucchini. This took some prep time (20 minutes to soak zucchini, two hours to rest the cut up and salted zucchini over a colander) but in the end it turned out delicious. This recipe is definitely not a diet meal as the zucchini is fried in vegetable oil and then tossed with melted butter in fresh linguine, but it’s a nice calorie splurge meal. Served with a romaine tossed garden salad.

  • dclong on August 02, 2015

    I've made this recipe a few times and i have found you really need to serve and eat it immediately, as the delicate crispness of the fried zucchini is fleeting. It's a light refreshing pasta dish. I think this dish would be great with fresh pasta instead of boxed, but I haven't done that yet. I have sprinkled the dish with a good, diced and fresh tomato, and like that.

  • fprincess on October 01, 2012

    Not usually a huge fan of zucchini, but I decided to make the fried zucchini sauce with garlic and basil last night with zucchini and marrow squash (which is similar to zucchini) from my CSA. The zucchini was cut into allumettes, salted and degorged. Then it was wiped dry, floured and fried in garlic-flavored oil until golden brown. The pasta (I used fresh spinach bucatini) was finished in butter with the fried zucchini, fresh basil leaves and parmesan cheese. I liked the texture of the dish and the zucchini was very good. A squeeze of lemon juice would not have been out of place to bring out the flavors. Photo here: http://forums.egullet.org/topic/97209-marcella-hazan/page__st__30__p__1892710#entry1892710

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