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Kim Ho-yoon's Zucchini Oil Pasta

An oil pasta made by frying thinly sliced zucchini in olive oil, emulsifying with pasta, and finishing with lemon zest and Parmesan cheese.

Ingredients needed 1 servings

Recipe

Cooking tips

  • Slice the zucchini very thinly so it fries quickly and blends smoothly with the pasta.
  • Adjust the heat between medium-high and medium-low while cooking the zucchini to prevent burning.
  • After removing the zucchini, leave only 3-4 tablespoons of olive oil in the pan to keep the sauce from becoming too greasy.
  • Add lemon zest and Parmesan cheese after turning off the heat to preserve their aroma and texture.

Recommended for

  • Those who want to make a one-bowl pasta with leftover zucchini.
  • Those who want to enjoy a creamy pasta with zucchini and cheese without cream.
  • Those who like vegetable oil pasta with a refreshing lemon aroma.

Shop ingredients on Coupang(Ad)

zucchinispaghettigarliclemonParmesan cheeseolive oil

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