Zucchini fritters, we have our eyes on you this summer.
A fresh-as-can-be recipe that comes together in the time it takes to boil pasta. Don’t be shy with the basil or milky ricotta to dollop on top.“This legendary pasta made of spaghetti and fried zucchini was apparently invented in 1952 by Maria Grazia, who owned a restaurant in Nerano that bears her name,” writes our contributor
. “So many have tried to recreate this seemingly humble dish of pasta and local summer zucchini that it has become known asIs this technically pasta? Well, no. Is it totally worth making? Of course. If you don’t have a spiralizer, just use a vegetable peeler to create long, pappardelle-like noodles.
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