That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

I've made this a few times, and the recipe as written is incredibly good -- but I did find a way to make it a bit more healthy and a LOT easier: use a very large nonstick pan and coat it with a healthy spray of olive oil flavored Pam spray (or similar). Over high heat, put the zucchini in a single layer (VERY important) in the pan and cook until deep brown (it took me about 7 minutes for the first side and about 5 for the second). All stoves are different, so just keep an eye on it until you get the hang of it. Before flipping, give the uncooked sides another spray of the Pam. After all batches are done, proceed as described in the recipe.
The results from this method are indistinguishable from deep frying, but your gall bladder and your butt will thank you :)

Second Pro Tip: use a bit of pesto instead of the basil leaves. It's amazing!

Overly complicated and greesy. You could roast the zucchini and make a zucchini pesto more easily and it would be better.

First, this recipe on FlipBoard called for 1 zucchini per person. 6 for 2 seems excessive as I can imagine it would overwhelm the pasta., and laborious to fry up.
My husband and I both loved this! A taste of a Italy at home.
- The zucchini had a wonderful touch of smoky flavor to it. My husband asked if there were mushrooms in it.
- I fried with not much olive oil (did not use safflower as said in recipe). As someone else said you don’t really need more as the oils comes out of the zucchini when you cook it up next day. So if you do this way, I’d use olive oil for initial frying.
- Rather than salt, I added caper juice.
- I grated parm in the sauce and then some on top.
- Instead of butter I used Melt butter.

What great flavor! I made exactly as written. Maybe didn’t need oil in pan when heating fried zucchini the next day. The heat brought out more oil my zucchini had absorbed even though I drained as much as I could on paper towels. Regardless it was so delicious. Very glad I tried this and will absolutely make again. Thanks Chef John for the recipe!

Spoil yourself and make this recipe. Watch the video too. You'll find yourself speaking, and cooking, like chef John, in no time. In all seriousness, this is a special dish. I've made it a dozen times and it lives up to the hype.

Absolutely, fabulous. Very easy. Add butter maybe more than recommended.

I made it last night. OMG. MY NEW FAV
I only refrigerated the zucchini for 5 hrs. because I couldn’t wait. Sorry I didn’t have leftovers, so I’m going to make it again for Mother’s Day. Thank you Stanley Tucci. Can hardly wait for your new series tomorrow. Love your Cacio de Pepe as well !!

I was obsessed with making this after seeing the TV show. I have made it about 6 times. It's never that good. The only time I found it tastier was when I accidently overcooked (too high of heat) the zuchinni in the final step. It actually carmalized it and made it sweeter tasting.

Easy to make and tasty, but I don't see it as life changing. You could probably achieve the same taste with just the butter and cheeses.