First you cut the zucchini into shoestrings (you can grate it, or use one of the many creative implements out there to do so, I picked up one of these in Vietnam for 50 cents). Then you deep fry them in the bacon fat you made when you rendered the bacon into crispy lardons. Toss with spaghetti, cream and dill for a luscious summer spaghetti recipe. (No you don’t have to use bacon fat, a combination of olive oil and vegetable oil will do instead too.)
So if you have too much zucchini, give this pasta a try and hopefully this will make you love, rather than loathe it.
Spaghetti with Fried Zucchini, Bacon and Dill(serves 2)
Grate the zucchini and place in a colander with a 1/2 teaspoon of salt. Mix the salt in and allow to drain while you are cooking the bacon.
Dice the bacon and place in a large skillet over medium-low heat. Allow to crisp, stirring occasionally. Once crisped remove with a slotted spoon to a paper towel to drain. Do not drain bacon fat.
Place a large pot of water on to boil. Depending on how much bacon fat you have you may want to add enough olive oil to create a shallow fry - basically enough to cover the pan by a few millimeters.
Squeeze the excess water from the zucchini and pat dry with a clean kitchen towel.
Bring the fat to medium high heat and add a handful of zucchini, if it sizzles it is hot enough - add enough zucchini to just cover the bottom of the pan lightly so it will brown without crowding, this will likely take 3 or 4 batches. Cook, stirring every minute or so until crispy and brown, remove with tongs or a slotted spoon to drain on paper towel and repeat until all zucchini cooked.
Salt the water and cook the pasta according to package directions. Reserve 1/2 cup of the pasta water. Heat a medium skillet to low medium heat and add cream, dill and bacon to heat through. Toss in the pasta along with the zucchini, if dry add some of the pasta water about 2 tablespoons at a time. Add freshly ground pepper and salt to taste. Serve hot.