Crispy Spaghetti with Zucchini and Herbs

    8 ounce(s) spaghetti

    3 tablespoon(s) olive oil

    1 small onion, finely chopped

    Kosher salt and pepper

    1 clove(s) (large) garlic, finely chopped

    2 small (about 8 ounces) zucchini, grated

    3/4 cup(s) chopped fresh-flat leaf parsley

    1 ounce(s) (1/4 cup) grated Parmesan

    Mixed green salad, for serving

Cook the spaghetti according to package directions.

Heat 1 tablespoon oil in a medium (about 10-inch) nonstick skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute.

In a large bowl, toss the spaghetti with the onion mixture, zucchini, parsley, and Parmesan.

Wipe out the skillet and heat 1 tablespoon oil over medium heat. Add the spaghetti-zucchini mixture, spreading it evenly over the bottom of the pan and cook until the bottom is golden brown and crisp, 8 to 10 minutes.

   

Invert the whole thing onto a parchment-lined cookie sheet. Wipe out the skillet and heat the remaining tablespoon oil. Slide the spaghetti back into the skillet and cook until the underside is golden brown and crisp, 6 to 8 minutes more. Serve with a salad, if desired.