That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

I didn't have those exact cheeses, so I added a different type of cheese. If I make this again, I'll add a stronger "dry" type of cheese (or two) to it, since it doesn't really have a lot of complex flavors, so it can be a bit bland. I'd also fry up some garlic before adding the already cooked zucchini. Also, I don't think the butter was necessary, since the fried zucchinis still had oil on them. I didn't even add oil to the pan the next day when I had to mush them. It was overall okay/good, but it could use more flavor. The zucchinis were still a little sweet even after adding a lot of salt, and I'm not a huge fan of sweet food, but I actually kinda liked it in this instance. Another thing, it was surprisingly very filling, so even though I made two portions, and we both had some, I still have leftovers for two more servings.

Made for 4. It feels indulgent and rich because it is. I did put in a whole 180g of Podano because I bought it for the recipe and didn't want it to go to waste. I just feel a little unhealthy eating it. Fried, then butter and then cheese. A lot of saturated fats. I am all for making the vegetables stand out but it was a bit bland. I wouldn't make the exact same recipe again. Next time I would change it up: 1. Remove the cheese and remove the butter 2. Add cracked black pepper 3. Add way more basil to the courgettes 4. Roast the courgettes (ideally) 5. For creaminess add some vegan cream Voila!

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.

Delicious! Sped up the process by frying the zucchini and throwing it in the vitamix with some pasta water. I also added garlic. I then put it back in the pan and continued with the butter and basil. Next time I'd like to bake some prosciutto to top the dish.