Gwyneth Paltrow’s Fried-Zucchini Spaghetti

Gwyneth_ Paltrow's_ Fried-Zucchini_ Spaghetti - 730x600-u

I recently realized that I have some commonalities with Gwyneth Paltrow. Maybe not the height, or the beauty, or her acting ability, but I am happy to admit that we both  enjoy food/cooking, we value family and kids, we appreciate fashion, love blogging and last but not least watching Glee – actually probably my favorite episodes thus far are the ones that she’s been the guest actress.  She plays a super fun role and hope they can bring her on permanently.

So why am I sharing Gwyneth’s Fried Zucchini Spaghetti?  I can’t really say that the answer is that her and I have so much things in common… It actually is because I recently subscribed to Food & Wine Magazine and they had published a section of Gwyneth’s recipes.  It was a little sneak peak from her new cookbook, My Father’s Daughter.   When I read that Fried Zucchini Pasta was one of her childhood favorite recipes, I wanted to try it out myself.



Fried-Zucchini Spaghetti – (ingredients adapted from Gwenth’s recipe.)  Click here to see her original recipe.


  • 4-5 zucchini, very thinly sliced into rounds
  • Salt
  • 1/2 cup all-purpose flour
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 16oz pound spaghetti
  • 1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
  • 1/2 cup torn basil leaves
  • Salt/freshly ground pepper
  • Lemon wedges, for serving
  • Prosciutto (optional)

Directions: (from Food & Wine magazine)

  1. In a medium bowl, toss the zucchini with the flour and  salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
  2. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.


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