Best Zucchini Pasta With Red Onion Oregano And Feta Recipes

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)

Steps:

• Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
• Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
• Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
• As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
• Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
• Serve with more grated cheese and fresh basil.

SAUTEED ZUCCHINI WITH OREGANO AND FETA

Steps:

• Heat oil in a large skillet over medium heat. Add zucchini and oregano; saute until zucchini is golden brown, about 4-6 minutes.
• Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. (some feta cheeses are salty so remember when adding salt). Sprinkle feta cheese over top just before serving.
• Yields about 1/2 cup per serving.

ZUCCHINI PASTA WITH RED ONION, OREGANO AND FETA

Steps:

• Bring large pot of water to boil; add salt.
• Stir in pasta and cook until al dente, about 9 minutes.
• Reserve 1 cup cooking liquid, then drain pasta.
• Heat 3 tablespoons oil and the butter in a large deep skillet over moderate heat until butter is melted.
• Add onion and oregano, season with salt and pepper, and cook until softened, about 5 minutes.
• Add zucchini and squash; cook, stirring frequently, until wilted, about 5 minutes.
• Add broth; bring to a simmer.
• Remove from heat and keep warm, covered, for sauce.
• Add pasta and 1/2 cup reserved cooking liquid to sauce in skillet; toss to combine.
• Season with salt and pepper.
• Simmer until pasta is coated well, about 2 minutes.
• Remove from heat and toss in feta.
• Spoon into bowls, drizzle with remaining 2 tablespoons oil and serve.