How to Prepare

1. Prep the zucchini by washing and rinsing the zucchini.

2. Slice the zucchini into quarter-inch thick slices, using your finger or knuckle as a measuring guide.

3. Heat the golden olive oil in a Dutch oven or cast-iron skillet to around 325-350°F (165-175°C).

4. Carefully place a basket filled with zucchini slices into the hot oil, ensuring they are spread out and not crowded.

5. Fry the zucchini slices until they turn golden brown, removing any that become crispy.

6. Transfer the fried zucchini to a plate lined with paper towels to drain excess oil.

7. Sprinkle the fried zucchini with a pinch of pink Himalayan salt and give it a light stir.

8. Cover the zucchini and refrigerate for at least 2 hours or overnight to allow the flavors to marry.

9. Bring a pot of heavily salted water to a boil. Cook the spaghetti according to the package instructions until al dente.

10. Drain the cooked spaghetti and set it aside.

11. Heat the refrigerated zucchini in a pan.

12. Add 2 tablespoons of high-quality butter and stir until melted and combined with the zucchini.

13. Add the cooked spaghetti to the pan and mix well to combine, allowing the flavors to blend.

14. Season the zucchini spaghetti with grated Parmigiano Reggiano cheese, salt, freshly ground pepper, oregano, and basil according to your taste.

15. Drizzle the dish with Vito and Joe’s Extra Virgin Olive Oil.

16. Plate the zucchini spaghetti and garnish with additional grated Parmigiano Reggiano cheese and fresh basil, if desired.

17. Serve the lemon tiramisu and enjoy!