Spaghetti Zucchini

Arts & Culture
50 years

28 May, 2020

Spaghetti Zucchini

This dish is a summer classic as zucchini comes into season in gardens across the Amalfi Coast and is one of the most requested pastas. Chef Alois’ son Christian loves lending a hand with the slicing.  

(Serves 2)




  • 100g spaghetti (50g per person)
  • 2 Zucchinis (can choose two different kinds of the same). 
  • Garlic
  • Butter
  • Extra virgin olive oil
  • Grated parmesan cheese
  • Salt
  • Basil




Toss the spaghetti into a pot of boiling water, don’t forget to add salt to the water. Cook the spaghetti for 7-8 minutes. Reserve some of the pasta water aside for the sauce.

Chop one zucchini in thin slices, and the other slightly thicker. If it has a flower, clean out the center and keep it aside for the end, it makes a nice addition to the dish!

Heat the olive oil in a pan and fry the thinly sliced zucchini till browned on both sides. Leave to drain on a napkin.

Heat more olive oil in a clean pan and add the roughly sliced garlic clove till slightly browned to give flavour to the oil. When cooked, remove the garlic from the pan. Cook the second zucchini until soft. Using a fork, lightly mash the cooked slices inside the pan. 

Toss the spaghetti into the pan with the cooked zucchini, adding the fried zucchini. Add some of the pasta water set aside and continue cooking all the ingredients together for 3-4 minutes. 

Add a lump of butter and salt to taste. 

Remove from the stove and mix in the grated parmesan cheese, chopped zucchini flowers and fresh basil. Plate the spaghetti, adding some grated parmesan over the top, a splash of olive oil and garnish with a basil leaf.

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