I'm not into deep fat frying, but I used maybe 1/2" of oil in a deep frying pan to fry the zucchini, wanting to try this recipe. Most recipes I found for this dish say it is made traditionally using an aged provolone cheese not easily found in the USA. I could not find any aged provolone but found a cheese called scamorza that was a pulled curd cheese a little more tart than mozzarella and used that. It was expensive(!) but I was trying to make the Italian version of this recipe.
I probably won't make this dish again but we thoroughly enjoyed eating it! I would make it by simply stir-frying zucchini and topping it with grated cheese rather than stirring it in the fry pan with the spaghetti dish, as cleanup was a bear. Good flavors, don't think they need to be made quite this traditionally, but I'm glad I did it once.
