"Show me someone who grows zucchini, and I'll show you someone who has WAY too much zucchini." LOL !!! I love zucchini, but don't grow it, because I don't HAVE to. About this time of year, friends and colleagues are fairly desperate to share their bounty. Colleagues leave bags of it on our desks ... anonymously. These people are in serious competition with each other. None of them wants to run the risk of being directly confronted with a stark "No More Zucchini!" It's great, while it lasts.
There are many videos about this pasta on youtube. Chef John is the only one that chills the zucchini and then smashes it into a sauce. This is the best method, thus proving Chef John is a masters master yet again.
The smashing part is obvious. I would like to know what is special about chilling it first before heating it up again. A simple opinion without explanation is just a vote.
I made this for dinner tonight, I almost forgot the butter. This was amazing. I stayed up late last night deep frying 15 zucchinis and hoping I was doing the right thing, it takes a while. I can't get over how intensely nutty and, comforting this is. My youngest never eats her dinner, let alone vegetables - let alone zucchini - she went back for seconds. Seriously people, try this. I'm going out on a limb to say this is my all time favourite pasta recipe, and I have a heap of favourite pasta recipes.
One does not demand visions from chef john, but rather have faith that he will show us what we need to see. With a dash of cayenne, amen. Just kidding. show us your garden!!!!
Made this tonight and it was as good as advertised. Living in rural Kentucky had to settle for Parmesan and Asiago but as Chef John said, “ You are the Puccini of your Zucchini!”
My Italian grandma taught me this dish in Brooklyn back in 1972... its slightly different and I have made it ever since.. Thanks John for this slight twist... I will try it 👍
@@TheEDNC Excellent. Thank you. I’ve learned that zucchini definitely qualify as a variety of produce that’s quite influenced by the soil in which it’s grown, and so I’m delighted to learn that someone’s advocating for a less intensive cooking procedure that allows the more natural flavours of the fruit to be expressed just a little more prominently. If it’s balanced by other flavour factors, I tend to admire the slight bitterness of zucchini.
I've actually had this pasta many times in Marina del Cantone (where Tucci was). The reason to that you think the pasta they showed looks like it had more butter is because the sauce is actually more of a creamy cheese/pasta water emulsion (kinda similar to cacio e pepe). The glossy appearance comes from the art of 'mantecare' (finishing the pasta in the pan off the heat to emulsify the cheese into a velvety sauce) this is also the proper time to add the touch of sweet cream butter. The provolone del Monaco is truly the secret ingredient they didn't mention on Tucci's show. It is a slightly smoked sheep's milk cheese from hills in Campania near the Sorrentine Peninsula. A lightly smoked Caciocavallo is probably the closest readily available substitute in most areas of the United States. If u can't find that then I would suggest drying out some scamorza or smoked mozzarella then finely grating it and blending it with some pecorino romano. I am curious as to where the creator of this film was able to get the Toma (often pronounced tuma) cheese. Because it is quite delicious!
Thanks for your dissertation on cheeses of Italy that could be used in this dish. Smoked cheese? I find that fascinating and also slightly romantic. Lolol
Thank you, I’ve made copious notes(!), have a mission to find. Wisconsin Cheese Board has a great site & (emails) in locating a similar cheese & good substitution ideas.
@@FedorKai Are there that many fancy ingredients, other than the cheese? I have a Smoking Gun I use for various things - mainly smoking butter. But it works great on less expensive cheeses. I have not yet tried this recipe but now I know the ideal cheese is smoked I will take some basic supermarket parmesan, grate it (more surface area means more smoke flavour absorbed), and smoke it. Purists will be horrified but I'll bet it takes good :-)
As luck would have it, a colleague gave me three zucchinis 2 days ago and I knew I had to use them up before they spoil. And now Chef John comes along with this recipe! Perfect timing!
As someone whose family has grown zucchinis for years, I can confirm, we always have too much. We give it away to friends and family and neighbours and acquaintances, anyone who we know and crosses our path from field to home. Thanks for giving me a new idea to use all that zucchini on!
Made this for dinner tonight. This is *absolutely amazing.* I did add a large minced clove of garlic, a pinch of dried chili pepper flakes for a touch of heat, and had to use a bit of pesto because I didn't have fresh basil. Seriously, I wanted to eat the entire pot by myself. Make this, guys!
Let the haters hate you do you booboo. That's just you cooking. I will say it is an amaze balls recipe by itself but the changes you made sound delicious as well.
Chef John, very nice recipe, looks delicious, & I asked an Italian chef why twirl the pasta like that,& he said with a hot dish & swirling the pasta keeps the pasta nice & hot/warm
Best Rice Krispie treats: up the amount of butter from 2 Tbsp to a whole stick. Everybody will rave about them. As a bonus, the extra butter makes them easier to stir together, easier to form, and less sticky. Bonus tip: Let the marshmallow and butter start to brown just a little bit before adding the cereal for a little caramel flavor. Neither better nor worse, just different and delicious.
Chef John will never let you down. This is the best version of this recipe on social media. Thank you Chef John. Wow. Will be doing this recipe a couple of times a month and I'm not a vegetarian, I'm all about great dishes and flavor first. Frying and then chilling the fried squash and makeing this dish the next day is a key to doing this this dish the way it was ment to be:)
Truth be told, it was awfully hard for me to find anything delicious about Italian food back in 1975 in Italy. Unless you liked fish in Naples. Venice was the worst ever with watered down tomato sauce over overcooked spaghetti. Cardboard pizza with dried thingies for toppings and tomai sauce applied with paint brush. Florence was the best overall.
@@mrjoshuads were you there in the 70s?? Even my Venetian friends agreed! Italian food was reinvented in North America. European restaurantuers had to get it together otherwise they wouldn't be able to compete in N.America. Same has to be said about Greek food and Spanish cuisine which were even worse, coming from their very own words. I hope they got it together today.
@@lindakachur4862 that’s the most rediculous and entitled American thing I’ve read in a long time. American food was never able to compete by any means with European cooking, especially back in the days. All the good things you can eat in Land-BicMac are brought there by Foreigners which took with them their traditional cuisine. Mediterranean cuisine hasn’t changed in centuries, it has always been like it is and has always been one of the very best there is. Unlike the french cuisine, the Italian cuisine never underwent fundamental change (in France: Nouvelle cuisine, which became a foundation for all modern exquisite cooking). Your „experience“ was probably caused by your spoiled American palette (more salt, more glutamate, more artificial flavourings, food colourings...) unable to adjust to real food. That’s so utterly mad what you are saying, it’s probably just provocation. Greetings from Europe
@@LisabonMusic Geez, sorreeee. You really got your tit in the ringer. By the way I am not American. I live in Canada and my ancestors are Ukrainian. I am still very endeared to their food, and have not modified recipes and technique for Ukrainian cooking. I firmly stand my ground on my comments about Mediterranean food. As a matter of fact, I spent many days suffering from bacterial food poisoning in Madrid and, in Torre Mollinos, but, at the outskirts of the town, I was very grateful for decent lasagna which helped heal my stomach. I don't know where they hid the good pasta and pizza in Venice. I actually took my meals in the grand open places where it ought to have shown pride and respect for it's offerings, since this was where the masses thronged, tourists mainly. Pizza was from a restaurant owned by a family of the local person I was with. Near Pompeii I can't say I would complain about the pasta, entre and chilled fruit bowl I had for lunch because the owners were really pulling all stops to impress the tour guide leader. At Capri, I cannot even remember what I ate. In Greece, I ordered moussaka in Athens and got a plate of roasted eggplant soaked in olive oil with a hefty bill slapped down for an incredible rippoff dish. I reside in Vancouver where the food here is to die for. California restaurants have opened a whole new realm of food heaven for me. Washington State also. I am haunted by memories of the best cuisines in Seattle, even the simple fish and chips. I would hate to know what I am missing out on in Miami, New York, Texas... Your comment about MacDonalds is below you. You probably never set foot into North America. I am a foodie, and an excellent cook myself. I could not wait to end my European holiday back in 1975 to enjoy the best Mediterranean food at one of several fantastic, legendary Italian and Greek restaurants in Vancouver. I can imagine that since my visit, Mediterranean cuisine has elevated. Since 1975.
Saw this... went to find the Tucci series, ... now I'm back for Chef John's take again. I've learned SO MUCH from this channel over the years. Thank you Chef John!
Thanks Chef John, I really adore this kind of recipe - few simple ingredients with extra steps to make something so extraordinary. To me, it somehow distinguishes the pro chefs from the home cooks, not necessarily on the skill level, but just the patience and time.
irk lol. Yesterday was the first Thursday in a few weeks the farm share I have did not include zucchini but did include eggplant, which I was going to sauté with shallots, tomatoes, leeks, and onions so maybe I'll deep fry the eggplant and see how it works then sub green beens and potatoes for the eggplant in the sauté I was going to make with the eggplant.
I tried this recipe today and the verdict is, it's very good and made the keeper list. I made sure to constantly change the paper towels and place the chips on a separate tray after patting off any excess oil. To be honest I almost started eating the sauce before the butter was even added. There is such a depth of flavor to this dish I honestly wouldn't have known it was zucchini if I hadn't made it. Great recipe and taking my neighbor who gave us the zucchini a serving.
Rarely am I impressed by a pasta dish I have never made before, but this did the trick. Well worth the effort of deep frying that zucchini. Very rich, and I even skipped the butter. Perfect with a glass of vino! Thanks chef John. 5 stars.
I've been making this since the show - maybe, what? a couple of months (I live the UK so had to find the show after it aired). I pan fry the courgette (yes, that's what we call it here). I pan fry in a lot of sunflower. It's fine. Also I don't bother putting this in the fridge over night. It's fine too! Lots of butter. Half a stick. No provolone. Pecorino. Delicious.
@@Bonzulac Ha ha! Thanks to you Bonzulac for the most supercilious comment of the day. An award I'm sure you've won before! I'm guessing you'll need to look it up :)
I've made a version of this ever since my university days (like Chef John says, it's affordable), but my personal twist is grating the zucchini and frying it in olive oil and good chunk of butter. Never let it set over night, though, so I'll def be trying this version. I have no doubts this will be even better.
Thanks for your comment! I was searching for alternative to deep frying (noone should let that ever Chef John know) and here you are, helping me out. 😄🙋
I imagine that frying it gives the zucchini a nice partial caramelization without losing the water content needed for the sauce that other cooking methods would diminish.
I was at that same restaurant a few years ago and had the Spaghetti ala Nerano. It was amazing and I tried to recreate it on my own! I was so excited to see the actual recipe on Stanley's show! I was even more excited to see this today! Thank you!
Stanley Tucci, a wonderful, Very flexible actor. One of my favorites since I saw him as Puck! Chef John, my favorite internet teacher. Thanks to them I have a perfect, light, Indian Sommer meal. Goes well with Pino Grigio.
Oh chef john, you just get more and more charismatic, I remember your early days of RUclips videos rough and raw and edgy and now it's just a smooth maleficous ride throughout the video that just makes me so ravenously hungry, the way you sell the dishes is just prodigious, and the way that you encourage and coax us to do things is just so gentle and encouraging I just want to make everything
You know, I just finished, about a half hour ago, sautéing up thinly sliced hot sausage I baked off earlier, with mushrooms, zucc, summer sq, onion, yellow bell peppers, 1 large Anaheim, 1 wax Hungarian and 1 Cayenne pepper, and about 15 romano beans that I sliced on the diagonal into about 1" pieces. Fresh garlic and pecorino romano....the house smells great! Now, I cant wait to make this! Love you, chef. You're killing us with kindness here...keep it up!
I did this with an air fryer and the cheese I had on hand (half parm-reg and half asiago) and even so it came out incredibly good. I used a bit more basil and included the garlic and a small pinch of red pepper flakes as well. And probably a bit more butter than he showed. 8/10 pasta dish that I expect would be 10/10 if done just like the vid.
@@cookiesncream994 I wanna say 375F on air fry but I do remember making sure they were well coated in oil since you're simulating a deep fry. Could always try a handful and see what happens but they should come out looking like his. Dunno time I just kept checking.
So happy to see your comment because that’s exactly what I was thinking…to try air frying and also to use Asiago. I’m glad it turned out great, now I’ll be trying it that way too, so thanks!
I've been wanting to make this for a few years and am finally trying it tonight. We recently got back from our first trip to Italy, and the afternoon that we had lunch in Amalfi I had a dish very similar to this -- the pasta was scialatielli, and it was served with clams. It was wonderful! (Scialatielli alle vongole mantecato con pesto di zucchine e pioggia di "Monacone" or Scialatielli pasta with clams creamed with zucchini pesto and "Monacone" cheese.). I've made many Chef John recipes and they are all delicious. Thank you, Chef John, for teaching me so much!
I love the time lapse at the end where we watch Chef John just eating bite after bite in rapid succession! Gonna make this tonight and I’m gonna use cucuzza squash!
One of the best lessons form Chef John. It only sounds like a recipe and discussion - but the basics are presented, the technique, and the importance of trials and tests. I really thank for that one. I'm not sure I'll prepare this anytime soon (because of the deep frying and my overweight) but The next time I need to excel in the kitchen - I'll probably go for this one. It sure looks good, and I DO BELIEVE chef John about it being that tasty too. One advice though - NEVER even dream of counting the calories in this one. Deep-fry + stir-fry + butter. Duh.
As a die hard lover of all & *everything* red sauce, I was crushed when my diagnosis of very serious chronic kidney disease came with a loooong list of foods I must avoid...You guessed it..."Tomatoes" were at the top of the list, so I can hardly wait to try this pasta recipe...The recipe sounds so tasteless & boring, but WOW...The finished dish looks so DELISH...Thanks Chef John...
Do you seriously think that deep frying the zucchini and then cooking them in olive oil after that, and then adding cheese will give you a dish that will be helpful to your diseased kidneys?
Oh Poppy, there is an entire world of ingredients out there that avoids the ingredients your kidneys can't handle! You'll see! Keep learning! People often obsess over the very ones they can't have, it's ironic! Lots of flavors compensate for the forbidden ones... lemon,, fresh herbs, spices, flavor profiles from other cultures! Put some cookbooks from your public library on Hold! Lots of Asian and south Asian cultures in particular will make you happier.
Awww Mary, Thanks so much for your sweet encouragement...There's a bit of irony here...We're an Amerasian family who have lived throughout Asia, & LOVE all the native foods...I LOVE cooking, & now I'll start experimenting a lot more & having fun... Hugs, Debi *: )*
You can try this for a different red sauce. Char/ roast red bell peppers over the flame, place them in a deep dish, cover with cling film to let the smoky flavor develop. Once cool, peel the skin & blitz for a beautiful sauce... the original recipe has one or two tomatoes, but the smoky flavor carries the dish beautifully... you get a red sauce with your pasta 😋 adapted from Spain on a Fork Alberto's recipe.
I love zucchini and have been making this for years, my Mom made it often. Sometimes I just cut the zucchini in long slices and cut it up when it's done, it's easier and faster. It tastes the same, believe me😊💖Also I prefer to add garlic cloves to the olive oil (I enjoy my garlic) It really is inexpensive and delicious though 💖💖
Thanks! So true about the deep frying. The first time I had this dish it was deep fried and delicious, but then I tried to make it myself by using other methods (simple frying, etc.) and it was never as good. I'm going to try it again now as in the video. Thanks for the inspiration! Oh, and the same dish with aubergine (egg plant) was true re the deep frying.
This zucchini spaghetti has loads of comfy cozy vibes and is absolutely delightful. Tq for this amazing recipe and revealing the secret about the butter. 💖🌼
I have eat the pasta alla nerano at the restaurant in the show (Lo Scoglio on the Almalfi) and this is EXACTLY what it looks like. It’s almost half pasta half zucchini. I think that’s one of the important secrets. Many of the recipes I have seen online don’t seem to use nearly enough zucchini. I am excited to try this recipe and compare to the real thing! I have high hopes. Thanks Chef John!
Made this today. OMG..so tasty. I made it with Italian Provolone. This dish represents the best if Italian cooking that makes magic with a few good ingredients. Excellent! Thanks Chef!
It's that good! I didn't quite have all the ingredients . . . I'm in Spain and had to make do with grated "semi curado" cheese (it would be half as cured as an aged parmesan) . . . but I made a half portion and followed the recipe step by step. I sat down on my patio in the Sun with a glass of chilled rose wine and . . . first couple of tastes, okay good, then the flavours kicked in!! Half an hour later my mouth and stomach were still enjoying!! 😎🌍💚😎
I made this tonight for dinner and it was fantastic. Also, it was fairly simple to put together since the deep frying was done the night before--I was truly able to make the zucchini sauce while the pasta was cooking (I was skeptical). Really glad to have another zucchini-heavy recipe in my arsenal, because they always seem to overproduce! Tnanks for the recipe!
I definitely started watching this video because I thought it was a healthy version of pasta 😂 I should have known chef John wouldn’t makes zoodles lol
I make this often as its one of our favorite go to pasta dishes. I also saute garlic and add to the mixture. There are few variations but the one you made is more intense in its flavor. Its an original Sicilian dish.
I watched the episode where Tucci raved about this dish, and like many people I thought, "Really? Spaghetti and zucchini? That sounds kind of ho-hum, how great can that be?" Well after having recently sampled this on the Amalfi Coast I'm here to say it is indeed one of the most delicious things I ever tasted. Holy Moly, it was good! I bought a chunk of Provolone del Monaco and brought it all the way home with me so I can try to recreate this dish.
Btw what’s all the comments about Chef John’s voice? I love his voice. Seems like he has a hater who has nothing better to do then come here every few weeks and complain about his voice. Chef John has a ton of subscribers who would disagree. How many do you have? Lol.
Hi there! I’m not from Nerano but from a neighbor town 🤣 I do suggest to use olive oil to fry the zucchini (be careful not to burn it tho) just because it’s the same oil that’ll melt in the sauce with water. It’s my personal opinion but it’ll taste better. But great recipe! One of my favorite pasta dish ever! 💕
I make this all the time with garden courgettes, but I don't fry it first just cook it all down with an onion, chicken stock and finish with butter, it is immense !
Thank you for this... will be using mostly caciovallo with a sprinkle of parm for serving. Making this tonite for company and your end prep will make it so much easier than others I've read.
Your on a roll, great recipe. I saw this cooked on the show and wanted to try it so badly, you made the steps very clear and easy. Great job and love the inside tip that only a chef would catch.
Tried it, love it. Ps: my mom used to make this but with crushed walnuts and just a dash of veggie bouillon, or cream. It’s also really good if you use the elongated type of strozzapreti instead of spaghetti.
@@MusicthroughDHD Spaghetti alla Nerano. I knew the recipe. Like I said, my family has cooked this. We cook it with strozzapreti. They hold the flavor better than spaghetti. Ps: are you the recipe police?
@@TKGoose if you like garlic…? Or anchovies? I would tend to think that both those ingredients would have an adverse effect on the savory fried zucchini flavor. It would infiltrate the sauce and make it just another garlic flavored sauce… imo.
Great recipe. Thank you. As a guy who makes a good five or six Chef John recipes a month, this is the classic type recipe that made this channel great. I will be giving this a try.
I haven't made this version but one very similar with a crap ton of leftover roasted zuccs. It's mind boggling how good a zucc sauce can be. Try it! Pretty sure deep fried zuccs are even better than oven roasted zuccs.
My food wish; shrimp and rice with wine and cheese sauce with a creamy bottom and crunchy top. Tangy and savory. I’ve been looking for this dream recipe for about six years. Definitely going to make this by the middle of Fall! Too hot in CA to eat hot food right now. Thank you Chef John.
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"Show me someone who grows zucchini, and I'll show you someone who has WAY too much zucchini." LOL !!!
I love zucchini, but don't grow it, because I don't HAVE to. About this time of year, friends and colleagues are fairly desperate to share their bounty.
Colleagues leave bags of it on our desks ... anonymously. These people are in serious competition with each other. None of them wants to run the risk of being directly confronted with a stark "No More Zucchini!" It's great, while it lasts.
I have seen some great recipes with Zucchini so this would be an awesome situation
I need some of these colleagues. Lol. Just made lots of chocolate zucchini bread today and now I'm definitely going to dream of this pasta. 😋
Truer words have never been spoken!
Send them my way. Zucchs are fantastic in chocolate cakes.
You should raise hogs. That's the perfect solution for overabundance of produce.
There are many videos about this pasta on youtube. Chef John is the only one that chills the zucchini and then smashes it into a sauce. This is the best method, thus proving Chef John is a masters master yet again.
not sure if I agree
@@tiarnan76 make up your mind
@@pepperpepperpepper My mind is made up - I'm "not sure if I agree". You've obviously never studied law.
@@tiarnan76 U obviously have:)
The smashing part is obvious. I would like to know what is special about chilling it first before heating it up again. A simple opinion without explanation is just a vote.
I made this for dinner tonight, I almost forgot the butter. This was amazing. I stayed up late last night deep frying 15 zucchinis and hoping I was doing the right thing, it takes a while. I can't get over how intensely nutty and, comforting this is. My youngest never eats her dinner, let alone vegetables - let alone zucchini - she went back for seconds. Seriously people, try this. I'm going out on a limb to say this is my all time favourite pasta recipe, and I have a heap of favourite pasta recipes.
It may be worth trying zucchini fritters. Very tasty, i believe i used a chef John recipe as guide too.
Wow!
I demand a garden tour of Chef John’s garden!
Your Lattarula should complement well!
Demand away boy
Yes, that would be lovely!
One does not demand visions from chef john, but rather have faith that he will show us what we need to see. With a dash of cayenne, amen. Just kidding. show us your garden!!!!
I agree...would love a tour of the new garden!
My grandma used to made this during the summer when I was a kid. She was from Bari, Italy. Thank you for bringing back this memory.
Awww......that was so sweet...
Made this tonight and it was as good as advertised. Living in rural Kentucky had to settle for Parmesan and Asiago but as Chef John said, “ You are the Puccini of your Zucchini!”
ive substituted parmesan and romano in many times and its great as well
My Italian grandma taught me this dish in Brooklyn back in 1972... its slightly different and I have made it ever since.. Thanks John for this slight twist... I will try it 👍
Yes... mine too! 👍🙏 🇮🇹
What's the difference?
I’m curious about the difference(s) of your Italian grandmother’s version as well, unless you meant that the dish generally is different.
@@jocelynhamilton7624 Basically she doesn’t fully peel nor overcook the Zucchini into a mush, uses more garlic and EVOO.. 😉
@@TheEDNC Excellent. Thank you. I’ve learned that zucchini definitely qualify as a variety of produce that’s quite influenced by the soil in which it’s grown, and so I’m delighted to learn that someone’s advocating for a less intensive cooking procedure that allows the more natural flavours of the fruit to be expressed just a little more prominently. If it’s balanced by other flavour factors, I tend to admire the slight bitterness of zucchini.
I've actually had this pasta many times in Marina del Cantone (where Tucci was).
The reason to that you think the pasta they showed looks like it had more butter is because the sauce is actually more of a creamy cheese/pasta water emulsion (kinda similar to cacio e pepe). The glossy appearance comes from the art of 'mantecare' (finishing the pasta in the pan off the heat to emulsify the cheese into a velvety sauce) this is also the proper time to add the touch of sweet cream butter.
The provolone del Monaco is truly the secret ingredient they didn't mention on Tucci's show.
It is a slightly smoked sheep's milk cheese from hills in Campania near the Sorrentine Peninsula.
A lightly smoked Caciocavallo is probably the closest readily available substitute in most areas of the United States.
If u can't find that then I would suggest drying out some scamorza or smoked mozzarella then finely grating it and blending it with some pecorino romano.
I am curious as to where the creator of this film was able to get the Toma (often pronounced tuma) cheese. Because it is quite delicious!
Thanks for your dissertation on cheeses of Italy that could be used in this dish. Smoked cheese? I find that fascinating and also slightly romantic. Lolol
Grazie Tanto…. This makes sense to me! 🕊
Thank you, I’ve made copious notes(!), have a mission to find. Wisconsin Cheese Board has a great site & (emails) in locating a similar cheese & good substitution ideas.
If I don’t use any of the fancy ingredients will this dish taste bland when I make it at home or it’s still pretty good?
@@FedorKai Are there that many fancy ingredients, other than the cheese? I have a Smoking Gun I use for various things - mainly smoking butter. But it works great on less expensive cheeses. I have not yet tried this recipe but now I know the ideal cheese is smoked I will take some basic supermarket parmesan, grate it (more surface area means more smoke flavour absorbed), and smoke it. Purists will be horrified but I'll bet it takes good :-)
As luck would have it, a colleague gave me three zucchinis 2 days ago and I knew I had to use them up before they spoil. And now Chef John comes along with this recipe! Perfect timing!
You’re lucky it was only 3!
@@bierbrauer11 If I tell him I used them up for just one portion there will be more on it's way, I'm sure.
@@RyanFlee Get him to give you a bushel, then bring him the end result. 😉
Did you try the recipe? How did it turned out?
@@suchitasharma9534 yeah, I did. Was ok. Not a life changing experience, but something I'll cook again when another flood of zucchini rolls in
As someone whose family has grown zucchinis for years, I can confirm, we always have too much. We give it away to friends and family and neighbours and acquaintances, anyone who we know and crosses our path from field to home. Thanks for giving me a new idea to use all that zucchini on!
Suffering from the same problem :D Always have too much and constantly trying to use them so as not to waste them.
wish i had that problem 😬
Zucchini season is when it’s especially important to keep your car doors locked in my neck of the woods.
Our neighbors literally begged my parents to accept any zucchini his wife offered them because he was so sick of eating zucchini
@phelanii When i have too much zucc, i cube them & freeze to blend into my dog food later. It bulks up his food supply w/ extra hydration/nutrition 😉
Made this for dinner tonight. This is *absolutely amazing.* I did add a large minced clove of garlic, a pinch of dried chili pepper flakes for a touch of heat, and had to use a bit of pesto because I didn't have fresh basil. Seriously, I wanted to eat the entire pot by myself. Make this, guys!
You changed the dish so much, it is not the same as Chef John made.
did u use gluten free pasta?
@@twooldfartsinanrv7137 That's just you cooking
Hi guys I made a completely different dish that’s irrelevant to the recipe of the original video and I loved it!
Let the haters hate you do you booboo. That's just you cooking. I will say it is an amaze balls recipe by itself but the changes you made sound delicious as well.
I made mine but I did not fry the Courgettes, I baked them for 20 mins with olive oil and OMG, it was out this world!
Good for you. But it really is better fried as CHEF John said.
Omg…this will be my dinner tomorrow!!
Off to buy Zucchini ❤..thank you Chef John!!
Chef John, very nice recipe, looks delicious, & I asked an Italian chef why twirl the pasta like that,& he said with a hot dish & swirling the pasta keeps the pasta nice & hot/warm
When using a mandolin... "please use a guard, or protective glove..." exactly how Chef John is not
The best recipe in the world starts: "take a pound of butter..." Then you can basically do anything else you want.
What’s the difference between a decent cook and a great cook? About a pound of butter.
Speaking of a pound of butter, check out the video titled Ultimate Mashed Potatoes, or pomme puree to be technical.
Butter makes everything butter.
Best Rice Krispie treats: up the amount of butter from 2 Tbsp to a whole stick. Everybody will rave about them. As a bonus, the extra butter makes them easier to stir together, easier to form, and less sticky.
Bonus tip: Let the marshmallow and butter start to brown just a little bit before adding the cereal for a little caramel flavor. Neither better nor worse, just different and delicious.
Unless you can't digest it. Then you have pain. Low fat margarine for me I'm afraid.
Chef John will never let you down. This is the best version of this recipe on social media. Thank you Chef John. Wow. Will be doing this recipe a couple of times a month and I'm not a vegetarian, I'm all about great dishes and flavor first. Frying and then chilling the fried squash and makeing this dish the next day is a key to doing this this dish the way it was ment to be:)
The best pasta I had in the Almafi coast was this dish and I could never recreate it. I'm so excited now!
Truth be told, it was awfully hard for me to find anything delicious about Italian food back in 1975 in Italy. Unless you liked fish in Naples. Venice was the worst ever with watered down tomato sauce over overcooked spaghetti. Cardboard pizza with dried thingies for toppings and tomai sauce applied with paint brush. Florence was the best overall.
@@lindakachur4862 What planet are you from? Italy has some of the greatest food on earth!
@@mrjoshuads were you there in the 70s?? Even my Venetian friends agreed! Italian food was reinvented in North America. European restaurantuers had to get it together otherwise they wouldn't be able to compete in N.America. Same has to be said about Greek food and Spanish cuisine which were even worse, coming from their very own words. I hope they got it together today.
@@lindakachur4862 that’s the most rediculous and entitled American thing I’ve read in a long time. American food was never able to compete by any means with European cooking, especially back in the days. All the good things you can eat in Land-BicMac are brought there by Foreigners which took with them their traditional cuisine. Mediterranean cuisine hasn’t changed in centuries, it has always been like it is and has always been one of the very best there is. Unlike the french cuisine, the Italian cuisine never underwent fundamental change (in France: Nouvelle cuisine, which became a foundation for all modern exquisite cooking).
Your „experience“ was probably caused by your spoiled American palette (more salt, more glutamate, more artificial flavourings, food colourings...) unable to adjust to real food.
That’s so utterly mad what you are saying, it’s probably just provocation.
Greetings from Europe
@@LisabonMusic Geez, sorreeee. You really got your tit in the ringer. By the way I am not American. I live in Canada and my ancestors are Ukrainian. I am still very endeared to their food, and have not modified recipes and technique for Ukrainian cooking. I firmly stand my ground on my comments about Mediterranean food. As a matter of fact, I spent many days suffering from bacterial food poisoning in Madrid and, in Torre Mollinos, but, at the outskirts of the town, I was very grateful for decent lasagna which helped heal my stomach. I don't know where they hid the good pasta and pizza in Venice. I actually took my meals in the grand open places where it ought to have shown pride and respect for it's offerings, since this was where the masses thronged, tourists mainly. Pizza was from a restaurant owned by a family of the local person I was with. Near Pompeii I can't say I would complain about the pasta, entre and chilled fruit bowl I had for lunch because the owners were really pulling all stops to impress the tour guide leader. At Capri, I cannot even remember what I ate. In Greece, I ordered moussaka in Athens and got a plate of roasted eggplant soaked in olive oil with a hefty bill slapped down for an incredible rippoff dish. I reside in Vancouver where the food here is to die for. California restaurants have opened a whole new realm of food heaven for me. Washington State also. I am haunted by memories of the best cuisines in Seattle, even the simple fish and chips. I would hate to know what I am missing out on in Miami, New York, Texas... Your comment about MacDonalds is below you. You probably never set foot into North America. I am a foodie, and an excellent cook myself. I could not wait to end my European holiday back in 1975 to enjoy the best Mediterranean food at one of several fantastic, legendary Italian and Greek restaurants in Vancouver. I can imagine that since my visit, Mediterranean cuisine has elevated. Since 1975.
Saw this... went to find the Tucci series, ... now I'm back for Chef John's take again. I've learned SO MUCH from this channel over the years. Thank you Chef John!
Made it today (started yesterday, of course)! And accompanied with fried fish using Chef John's recipe, no less. Just wonderful!
His diction and tone is EVERYTHING!! So comforting 😌
Thanks Chef John, I really adore this kind of recipe - few simple ingredients with extra steps to make something so extraordinary. To me, it somehow distinguishes the pro chefs from the home cooks, not necessarily on the skill level, but just the patience and time.
I just watched the episode mentioned and came to RUclips to look for a zucchini pasta recipe. THANK YOU for posting the same one in the episode ❤
That looks amazing. I wish I had started it yesterday.
irk lol. Yesterday was the first Thursday in a few weeks the farm share I have did not include zucchini but did include eggplant, which I was going to sauté with shallots, tomatoes, leeks, and onions so maybe I'll deep fry the eggplant and see how it works then sub green beens and potatoes for the eggplant in the sauté I was going to make with the eggplant.
@@davidcarbone3385, good luck!
At first I also thought Stanley was exaggerating- then I tried making it at home and now I have it once a week, like him!
Chef John, you never fail to lighten my spirits. Thank you.
Just sold my farm, and will have time to cook to my heart’s content. This will be my first effort. I can’t wait as it looks so good.
Wonderful!
The only thing better than Stanley Tucci is Stanley Threeci
I tried this recipe today and the verdict is, it's very good and made the keeper list. I made sure to constantly change the paper towels and place the chips on a separate tray after patting off any excess oil. To be honest I almost started eating the sauce before the butter was even added. There is such a depth of flavor to this dish I honestly wouldn't have known it was zucchini if I hadn't made it. Great recipe and taking my neighbor who gave us the zucchini a serving.
Rarely am I impressed by a pasta dish I have never made before, but this did the trick. Well worth the effort of deep frying that zucchini. Very rich, and I even skipped the butter. Perfect with a glass of vino! Thanks chef John. 5 stars.
I've been making this since the show - maybe, what? a couple of months (I live the UK so had to find the show after it aired). I pan fry the courgette (yes, that's what we call it here). I pan fry in a lot of sunflower. It's fine. Also I don't bother putting this in the fridge over night. It's fine too! Lots of butter. Half a stick. No provolone. Pecorino. Delicious.
I feel like this is one of those recipes where as long as all the ingredients end up cooked and in the final dish, you can't go wrong.
You didn't make this dish, but thanks for playing.
@@Bonzulac Ha ha! Thanks to you Bonzulac for the most supercilious comment of the day. An award I'm sure you've won before! I'm guessing you'll need to look it up :)
@@mrb7094 I thought his comment was quite funny, being as though you disregarded half of the steps and said it was fine, not great or life changing.
@@Mike_C-79 He said it was fine to pan fry, not that the recipe 'was fine'. He said it was delicious, which is a good deal more than just fine.
I've made a version of this ever since my university days (like Chef John says, it's affordable), but my personal twist is grating the zucchini and frying it in olive oil and good chunk of butter. Never let it set over night, though, so I'll def be trying this version. I have no doubts this will be even better.
Thanks for your comment! I was searching for alternative to deep frying (noone should let that ever Chef John know) and here you are, helping me out. 😄🙋
Just made this....A!...mazing!!!!
Thank you Chef John and of course, Stanley Tucci.
I imagine that frying it gives the zucchini a nice partial caramelization without losing the water content needed for the sauce that other cooking methods would diminish.
I was at that same restaurant a few years ago and had the Spaghetti ala Nerano. It was amazing and I tried to recreate it on my own! I was so excited to see the actual recipe on Stanley's show! I was even more excited to see this today! Thank you!
p.s. I had mine with baby squid! It's like the most delicious popcorn!
Made this today and I was honestly impressed! thoroughly enjoyed this especially considering how simple this is (in terms of ingredients not time).
I made it step by step as you did and I absolutely love this dish , I actually watch your video each time to make sure I don’t miss a step, thank you!
Stanley Tucci, a wonderful, Very flexible actor. One of my favorites since I saw him as Puck! Chef John, my favorite internet teacher. Thanks to them I have a perfect, light, Indian Sommer meal. Goes well with Pino Grigio.
Thanks for setting us straight on the deep frying and amount of butter. Can't wait to try it!
Thank you so much for experimenting and cooking the zucchini in the various ways. This is why your recipes are always trusted and delicious!
I come back to this recipe again and again. It’s so fantastic. Thanks Chef.
I have a garden, and I’ve made zucchini sooooo many ways, EXCEPT this way!!! Looks amazing!
Thanks Tucci and Chef John!! 💕
I made delicious zucchini pancakes, check it out ;-)
Oh chef john, you just get more and more charismatic, I remember your early days of RUclips videos rough and raw and edgy and now it's just a smooth maleficous ride throughout the video that just makes me so ravenously hungry, the way you sell the dishes is just prodigious, and the way that you encourage and coax us to do things is just so gentle and encouraging I just want to make everything
This is amazing. We can’t stop eating it. Way to go Stanley ! And thank you John
I grow zucchini and I’ve never had “too” much. It’s my favorite vegetable and I cannot wait to make this recipe. Thanks for the video!
Blooming gorgeous can't wait to try it. Thank you
My son just picked some Zucchini from a relatives farm. I'm our family's pasta guy, so I'll totally make this with him.
After all, you are the mademoiselle of your choice of cheese, Michelle!
I made this for dinner yesterday. Marvelous! Thank you for sharing this recipe. I love your videos.
I cannot wait to make this!! Ever since I watched that series, I wanted to try it! YAY!!
You know, I just finished, about a half hour ago, sautéing up thinly sliced hot sausage I baked off earlier, with mushrooms, zucc, summer sq, onion, yellow bell peppers, 1 large Anaheim, 1 wax Hungarian and 1 Cayenne pepper, and about 15 romano beans that I sliced on the diagonal into about 1" pieces. Fresh garlic and pecorino romano....the house smells great! Now, I cant wait to make this! Love you, chef. You're killing us with kindness here...keep it up!
I did this with an air fryer and the cheese I had on hand (half parm-reg and half asiago) and even so it came out incredibly good. I used a bit more basil and included the garlic and a small pinch of red pepper flakes as well. And probably a bit more butter than he showed. 8/10 pasta dish that I expect would be 10/10 if done just like the vid.
Can I ask what air fryer settings you used if you remember?
@@cookiesncream994 I wanna say 375F on air fry but I do remember making sure they were well coated in oil since you're simulating a deep fry. Could always try a handful and see what happens but they should come out looking like his. Dunno time I just kept checking.
@@TRG29338 I am also interested in any details using air fryer. thanks!
So happy to see your comment because that’s exactly what I was thinking…to try air frying and also to use Asiago. I’m glad it turned out great, now I’ll be trying it that way too, so thanks!
I've been wanting to make this for a few years and am finally trying it tonight. We recently got back from our first trip to Italy, and the afternoon that we had lunch in Amalfi I had a dish very similar to this -- the pasta was scialatielli, and it was served with clams. It was wonderful! (Scialatielli alle vongole mantecato con pesto di zucchine e pioggia di "Monacone" or Scialatielli pasta with clams creamed with zucchini pesto and "Monacone" cheese.). I've made many Chef John recipes and they are all delicious. Thank you, Chef John, for teaching me so much!
I love the time lapse at the end where we watch Chef John just eating bite after bite in rapid succession! Gonna make this tonight and I’m gonna use cucuzza squash!
I will have to give this a try. Thanks for Wacthing Tucci. Didn't know who he was before this show.
Thank you Chef John.
I love your humor. "Even though they tried to trick us with the butter amounts"
They couldn't fool a pro like you ;)
One of the best lessons form Chef John. It only sounds like a recipe and discussion - but the basics are presented, the technique, and the importance of trials and tests. I really thank for that one. I'm not sure I'll prepare this anytime soon (because of the deep frying and my overweight) but The next time I need to excel in the kitchen - I'll probably go for this one. It sure looks good, and I DO BELIEVE chef John about it being that tasty too. One advice though - NEVER even dream of counting the calories in this one. Deep-fry + stir-fry + butter. Duh.
As a die hard lover of all & *everything* red sauce, I was crushed when my diagnosis of very serious chronic kidney disease came with a loooong list of foods I must avoid...You guessed it..."Tomatoes" were at the top of the list, so I can hardly wait to try this pasta recipe...The recipe sounds so tasteless & boring, but WOW...The finished dish looks so DELISH...Thanks Chef John...
Do you seriously think that deep frying the zucchini and then cooking them in olive oil after that, and then adding cheese will give you a dish that will be helpful to your diseased kidneys?
@@buckets212 do you think that you know more about her kidneys than her doctor?
Oh Poppy, there is an entire world of ingredients out there that avoids the ingredients your kidneys can't handle! You'll see! Keep learning! People often obsess over the very ones they can't have, it's ironic! Lots of flavors compensate for the forbidden ones... lemon,, fresh herbs, spices, flavor profiles from other cultures! Put some cookbooks from your public library on Hold! Lots of Asian and south Asian cultures in particular will make you happier.
Awww Mary, Thanks so much for your sweet encouragement...There's a bit of irony here...We're an Amerasian family who have lived throughout Asia, & LOVE all the native foods...I LOVE cooking, & now I'll start experimenting a lot more & having fun...
Hugs, Debi *: )*
You can try this for a different red sauce. Char/ roast red bell peppers over the flame, place them in a deep dish, cover with cling film to let the smoky flavor develop. Once cool, peel the skin & blitz for a beautiful sauce... the original recipe has one or two tomatoes, but the smoky flavor carries the dish beautifully... you get a red sauce with your pasta 😋 adapted from Spain on a Fork Alberto's recipe.
The world would be a better place if everybody had a garden like you chef John.
"If you want this today, you got to start it yesterday." This is why Chef John is my guru, my spiritual guide, my salvation.
Martha Stewart's been saying the same instructions for many years.
Chef john, you just made dude happy. Thank you!
I love zucchini and have been making this for years, my Mom made it often. Sometimes I just cut the zucchini in long slices and cut it up when it's done, it's easier and faster. It tastes the same, believe me😊💖Also I prefer to add garlic cloves to the olive oil (I enjoy my garlic) It really is inexpensive and delicious though 💖💖
OMG!
Fried those suckers yesterday.
Fridge overnight.
Just made.
Just tasted.
Just died.
Totally worth the wait.
Thank you!!!
Thanks! So true about the deep frying. The first time I had this dish it was deep fried and delicious, but then I tried to make it myself by using other methods (simple frying, etc.) and it was never as good. I'm going to try it again now as in the video. Thanks for the inspiration! Oh, and the same dish with aubergine (egg plant) was true re the deep frying.
This zucchini spaghetti has loads of comfy cozy vibes and is absolutely delightful. Tq for this amazing recipe and revealing the secret about the butter. 💖🌼
Definitely doable, thank you Chef JOHN and Mr.T.
I have eat the pasta alla nerano at the restaurant in the show (Lo Scoglio on the Almalfi) and this is EXACTLY what it looks like. It’s almost half pasta half zucchini. I think that’s one of the important secrets. Many of the recipes I have seen online don’t seem to use nearly enough zucchini. I am excited to try this recipe and compare to the real thing! I have high hopes. Thanks Chef John!
Made this today. OMG..so tasty. I made it with Italian Provolone. This dish represents the best if Italian cooking that makes magic with a few good ingredients. Excellent! Thanks Chef!
It's that good! I didn't quite have all the ingredients . . . I'm in Spain and had to make do with grated "semi curado" cheese (it would be half as cured as an aged parmesan) . . . but I made a half portion and followed the recipe step by step. I sat down on my patio in the Sun with a glass of chilled rose wine and . . . first couple of tastes, okay good, then the flavours kicked in!! Half an hour later my mouth and stomach were still enjoying!! 😎🌍💚😎
I made this tonight for dinner and it was fantastic. Also, it was fairly simple to put together since the deep frying was done the night before--I was truly able to make the zucchini sauce while the pasta was cooking (I was skeptical). Really glad to have another zucchini-heavy recipe in my arsenal, because they always seem to overproduce! Tnanks for the recipe!
This on the rotation.... It's delish. I shallow fried in a nonstick pan and it worked fine.
I definitely started watching this video because I thought it was a healthy version of pasta 😂 I should have known chef John wouldn’t makes zoodles lol
😂 😂 never!
Me too! Already planning how I can pan fry this much zucchini.
Haha…same.
yeh gluten kills me....even the non gluten pasta messes me up now....
Me too I was like YAY A LOW CARB ALTERNATIVE!! nope lol
I make this often as its one of our favorite go to pasta dishes. I also saute garlic and add to the mixture. There are few variations but the one you made is more intense in its flavor. Its an original Sicilian dish.
Chef John: “show me a person who grows zucchini and I’ll show you a person with too much zucchini”
Me: looks in mirror 🤣
I watched the episode where Tucci raved about this dish, and like many people I thought, "Really? Spaghetti and zucchini? That sounds kind of ho-hum, how great can that be?" Well after having recently sampled this on the Amalfi Coast I'm here to say it is indeed one of the most delicious things I ever tasted. Holy Moly, it was good! I bought a chunk of Provolone del Monaco and brought it all the way home with me so I can try to recreate this dish.
Btw what’s all the comments about Chef John’s voice? I love his voice. Seems like he has a hater who has nothing better to do then come here every few weeks and complain about his voice. Chef John has a ton of subscribers who would disagree. How many do you have? Lol.
It's a Very unusual cadence. Doesn't flow smoothly.
Yeeeeesssssss thanks for this simple delicious looking recipe! And THANKS Stanley Tucci😃😘❤️I’m a fan of his new show💕🥳🎉🎉🎉
Hi there! I’m not from Nerano but from a neighbor town 🤣 I do suggest to use olive oil to fry the zucchini (be careful not to burn it tho) just because it’s the same oil that’ll melt in the sauce with water. It’s my personal opinion but it’ll taste better. But great recipe! One of my favorite pasta dish ever! 💕
Olive oil has a low smoke point though, so that's probably why he didn't use it
@@foshhaytek5304 You can deep fry in olive oil just fine. Smoke point only matters if you're searing.
I make this all the time with garden courgettes, but I don't fry it first just cook it all down with an onion, chicken stock and finish with butter, it is immense !
The “Tooch” would be the greatest wrestling name ever lol
ahhh Chip....LOLOL...
...............Along with his twin brother, the "Hooch"..... *: )*
@@poppykok5 and their mascot“ Pooch”
🐕🐕🐶🐶 I’m not proud of this one lol
@@chipskylark172 And their manager. "THE GOOCH."
And his wife "THE COOCH."
Thank you for this... will be using mostly caciovallo with a sprinkle of parm for serving. Making this tonite for company and your end prep will make it so much easier than others I've read.
Your on a roll, great recipe. I saw this cooked on the show and wanted to try it so badly, you made the steps very clear and easy. Great job and love the inside tip that only a chef would catch.
Best recipe I’ve seen to recreate the zucchini spaghetti from Stanley Tucci’s Tv series! Thanks, Chef John!
I'm thinking this would work with eggplant, too. Definitely going to try this!
I have done just that. Incredible
Yellow summer squash could stand in, too. Maybe lemon zest with it.
I have a bunch of small eggplants right now so I think I’ll give it a go!
I am excited! A wonderful recipe with few natural ingredients. That's how a dish should be.
Tried it, love it. Ps: my mom used to make this but with crushed walnuts and just a dash of veggie bouillon, or cream. It’s also really good if you use the elongated type of strozzapreti instead of spaghetti.
would anchovies and garlic make its way into the dish too?
How did you try it if the vid has only been up for an hour? Did you try it from the tuchi vid itself?
@@MusicthroughDHD Spaghetti alla Nerano. I knew the recipe. Like I said, my family has cooked this. We cook it with strozzapreti. They hold the flavor better than spaghetti.
Ps: are you the recipe police?
@@TKGoose if you like garlic…? Or anchovies? I would tend to think that both those ingredients would have an adverse effect on the savory fried zucchini flavor. It would infiltrate the sauce and make it just another garlic flavored sauce… imo.
Ill be taking your advice when I make this. Thanks!
I just made this dinner without any changes - and it’s fantastic! Thank you!!
Speaking of Stanley Tucci, I'd love to see you whip up the Faranatta Soca bread type thing that he loves, as well!! 🙌🏼
ruclips.net/video/cZZkmYTI_hg/видео.html
@@baohuynh9529 Thank you!
Great recipe. Thank you. As a guy who makes a good five or six Chef John recipes a month, this is the classic type recipe that made this channel great. I will be giving this a try.
This is so simple, I’m skeptical that it’s as good as you say, but it’s also so simple, I’m gonna go try it.
I haven't made this version but one very similar with a crap ton of leftover roasted zuccs. It's mind boggling how good a zucc sauce can be. Try it! Pretty sure deep fried zuccs are even better than oven roasted zuccs.
Yes it is, but he forgot to add cayenne pepper !! ;-)
Absolutely
My food wish; shrimp and rice with wine and cheese sauce with a creamy bottom and crunchy top. Tangy and savory. I’ve been looking for this dream recipe for about six years. Definitely going to make this by the middle of Fall! Too hot in CA to eat hot food right now. Thank you Chef John.
This looks amazing and so easy, plus Stanley Tucci is awesome
I appreciate your version/presentation of this wonderful recipe! Thank you!!!!
That looks amazing! And I'm sure it tastes as good as it looks. But I think I would add a pinch of cayenne 😂
Thank you for making and posting.
I love Stanley Tucci, such a crush on him! I especially love him cry-laughing at the weird menu translations on the Graham Norton show.
I appreciate the short sheeting on the butter, too. I’ve done it before, as well, in secret recipes of mine people have asked for. Tee heee heee.
How is there no garlic in this?????
Thank you! Loved your exposing the butter secret!!
Thanks for this! I’m sitting here with 9 zucchini ready to rock! I was about to call the neighbour to share the bounty - not!
Lol
Invite the neighbor over for spaghetti tomorrow!
Now you can invite your neighbor for dinner:)
I love listening to your videos before falling asleep