I have seen some great recipes with Zucchini so this would be an awesome situation

I need some of these colleagues. Lol. Just made lots of chocolate zucchini bread today and now I'm definitely going to dream of this pasta. 😋

Truer words have never been spoken!

Send them my way. Zucchs are fantastic in chocolate cakes.

You should raise hogs. That's the perfect solution for overabundance of produce.

Awww......that was so sweet...

What’s the difference between a decent cook and a great cook? About a pound of butter.

Speaking of a pound of butter, check out the video titled Ultimate Mashed Potatoes, or pomme puree to be technical.

Butter makes everything butter.

Best Rice Krispie treats: up the amount of butter from 2 Tbsp to a whole stick. Everybody will rave about them. As a bonus, the extra butter makes them easier to stir together, easier to form, and less sticky. Bonus tip: Let the marshmallow and butter start to brown just a little bit before adding the cereal for a little caramel flavor. Neither better nor worse, just different and delicious.

Unless you can't digest it. Then you have pain. Low fat margarine for me I'm afraid.

Your Lattarula should complement well!

Demand away boy

Yes, that would be lovely!

One does not demand visions from chef john, but rather have faith that he will show us what we need to see. With a dash of cayenne, amen. Just kidding. show us your garden!!!!

I agree...would love a tour of the new garden!

not sure if I agree

@@tiarnan76 make up your mind

@@pepperpepperpepper My mind is made up - I'm "not sure if I agree". You've obviously never studied law.

@@tiarnan76 U obviously have:)

The smashing part is obvious. I would like to know what is special about chilling it first before heating it up again. A simple opinion without explanation is just a vote.

Thanks for your dissertation on cheeses of Italy that could be used in this dish. Smoked cheese? I find that fascinating and also slightly romantic. Lolol

Grazie Tanto…. This makes sense to me! 🕊

Thank you, I’ve made copious notes(!), have a mission to find. Wisconsin Cheese Board has a great site & (emails) in locating a similar cheese & good substitution ideas.

If I don’t use any of the fancy ingredients will this dish taste bland when I make it at home or it’s still pretty good?

@@FedorKai Are there that many fancy ingredients, other than the cheese? I have a Smoking Gun I use for various things - mainly smoking butter. But it works great on less expensive cheeses. I have not yet tried this recipe but now I know the ideal cheese is smoked I will take some basic supermarket parmesan, grate it (more surface area means more smoke flavour absorbed), and smoke it. Purists will be horrified but I'll bet it takes good :-)

It may be worth trying zucchini fritters. Very tasty, i believe i used a chef John recipe as guide too.

Wow!

Good for you. But it really is better fried as CHEF John said.

Omg…this will be my dinner tomorrow!! Off to buy Zucchini ❤..thank you Chef John!!

ive substituted parmesan and romano in many times and its great as well

You’re lucky it was only 3!

@@bierbrauer11 If I tell him I used them up for just one portion there will be more on it's way, I'm sure.

@@RyanFlee Get him to give you a bushel, then bring him the end result. 😉

Did you try the recipe? How did it turned out?

@@suchitasharma9534 yeah, I did. Was ok. Not a life changing experience, but something I'll cook again when another flood of zucchini rolls in

Suffering from the same problem :D Always have too much and constantly trying to use them so as not to waste them.

wish i had that problem 😬

Zucchini season is when it’s especially important to keep your car doors locked in my neck of the woods.

Our neighbors literally begged my parents to accept any zucchini his wife offered them because he was so sick of eating zucchini

@phelanii When i have too much zucc, i cube them & freeze to blend into my dog food later. It bulks up his food supply w/ extra hydration/nutrition 😉

You changed the dish so much, it is not the same as Chef John made.

did u use gluten free pasta?

@@twooldfartsinanrv7137 That's just you cooking

Hi guys I made a completely different dish that’s irrelevant to the recipe of the original video and I loved it!

Let the haters hate you do you booboo. That's just you cooking. I will say it is an amaze balls recipe by itself but the changes you made sound delicious as well.

Yes... mine too! 👍🙏 🇮🇹

What's the difference?

I’m curious about the difference(s) of your Italian grandmother’s version as well, unless you meant that the dish generally is different.

@@jocelynhamilton7624 Basically she doesn’t fully peel nor overcook the Zucchini into a mush, uses more garlic and EVOO.. 😉

@@TheEDNC Excellent. Thank you. I’ve learned that zucchini definitely qualify as a variety of produce that’s quite influenced by the soil in which it’s grown, and so I’m delighted to learn that someone’s advocating for a less intensive cooking procedure that allows the more natural flavours of the fruit to be expressed just a little more prominently. If it’s balanced by other flavour factors, I tend to admire the slight bitterness of zucchini.

Martha Stewart's been saying the same instructions for many years.

irk lol. Yesterday was the first Thursday in a few weeks the farm share I have did not include zucchini but did include eggplant, which I was going to sauté with shallots, tomatoes, leeks, and onions so maybe I'll deep fry the eggplant and see how it works then sub green beens and potatoes for the eggplant in the sauté I was going to make with the eggplant.

@@davidcarbone3385, good luck!

Wonderful!

Truth be told, it was awfully hard for me to find anything delicious about Italian food back in 1975 in Italy. Unless you liked fish in Naples. Venice was the worst ever with watered down tomato sauce over overcooked spaghetti. Cardboard pizza with dried thingies for toppings and tomai sauce applied with paint brush. Florence was the best overall.

@@lindakachur4862 What planet are you from? Italy has some of the greatest food on earth!

@@mrjoshuads were you there in the 70s?? Even my Venetian friends agreed! Italian food was reinvented in North America. European restaurantuers had to get it together otherwise they wouldn't be able to compete in N.America. Same has to be said about Greek food and Spanish cuisine which were even worse, coming from their very own words. I hope they got it together today.

@@lindakachur4862 that’s the most rediculous and entitled American thing I’ve read in a long time. American food was never able to compete by any means with European cooking, especially back in the days. All the good things you can eat in Land-BicMac are brought there by Foreigners which took with them their traditional cuisine. Mediterranean cuisine hasn’t changed in centuries, it has always been like it is and has always been one of the very best there is. Unlike the french cuisine, the Italian cuisine never underwent fundamental change (in France: Nouvelle cuisine, which became a foundation for all modern exquisite cooking). Your „experience“ was probably caused by your spoiled American palette (more salt, more glutamate, more artificial flavourings, food colourings...) unable to adjust to real food. That’s so utterly mad what you are saying, it’s probably just provocation. Greetings from Europe

@@LisabonMusic Geez, sorreeee. You really got your tit in the ringer. By the way I am not American. I live in Canada and my ancestors are Ukrainian. I am still very endeared to their food, and have not modified recipes and technique for Ukrainian cooking. I firmly stand my ground on my comments about Mediterranean food. As a matter of fact, I spent many days suffering from bacterial food poisoning in Madrid and, in Torre Mollinos, but, at the outskirts of the town, I was very grateful for decent lasagna which helped heal my stomach. I don't know where they hid the good pasta and pizza in Venice. I actually took my meals in the grand open places where it ought to have shown pride and respect for it's offerings, since this was where the masses thronged, tourists mainly. Pizza was from a restaurant owned by a family of the local person I was with. Near Pompeii I can't say I would complain about the pasta, entre and chilled fruit bowl I had for lunch because the owners were really pulling all stops to impress the tour guide leader. At Capri, I cannot even remember what I ate. In Greece, I ordered moussaka in Athens and got a plate of roasted eggplant soaked in olive oil with a hefty bill slapped down for an incredible rippoff dish. I reside in Vancouver where the food here is to die for. California restaurants have opened a whole new realm of food heaven for me. Washington State also. I am haunted by memories of the best cuisines in Seattle, even the simple fish and chips. I would hate to know what I am missing out on in Miami, New York, Texas... Your comment about MacDonalds is below you. You probably never set foot into North America. I am a foodie, and an excellent cook myself. I could not wait to end my European holiday back in 1975 to enjoy the best Mediterranean food at one of several fantastic, legendary Italian and Greek restaurants in Vancouver. I can imagine that since my visit, Mediterranean cuisine has elevated. Since 1975.

I feel like this is one of those recipes where as long as all the ingredients end up cooked and in the final dish, you can't go wrong.

You didn't make this dish, but thanks for playing.

@@Bonzulac Ha ha! Thanks to you Bonzulac for the most supercilious comment of the day. An award I'm sure you've won before! I'm guessing you'll need to look it up :)

@@mrb7094 I thought his comment was quite funny, being as though you disregarded half of the steps and said it was fine, not great or life changing.

@@Mike_C-79 He said it was fine to pan fry, not that the recipe 'was fine'. He said it was delicious, which is a good deal more than just fine.

Do you seriously think that deep frying the zucchini and then cooking them in olive oil after that, and then adding cheese will give you a dish that will be helpful to your diseased kidneys?

@@buckets212 do you think that you know more about her kidneys than her doctor?

Oh Poppy, there is an entire world of ingredients out there that avoids the ingredients your kidneys can't handle! You'll see! Keep learning! People often obsess over the very ones they can't have, it's ironic! Lots of flavors compensate for the forbidden ones... lemon,, fresh herbs, spices, flavor profiles from other cultures! Put some cookbooks from your public library on Hold! Lots of Asian and south Asian cultures in particular will make you happier.

Awww Mary, Thanks so much for your sweet encouragement...There's a bit of irony here...We're an Amerasian family who have lived throughout Asia, & LOVE all the native foods...I LOVE cooking, & now I'll start experimenting a lot more & having fun... Hugs, Debi *: )*

You can try this for a different red sauce. Char/ roast red bell peppers over the flame, place them in a deep dish, cover with cling film to let the smoky flavor develop. Once cool, peel the skin & blitz for a beautiful sauce... the original recipe has one or two tomatoes, but the smoky flavor carries the dish beautifully... you get a red sauce with your pasta 😋 adapted from Spain on a Fork Alberto's recipe.

😂 😂 never!

Me too! Already planning how I can pan fry this much zucchini.

Haha…same.

yeh gluten kills me....even the non gluten pasta messes me up now....

Me too I was like YAY A LOW CARB ALTERNATIVE!! nope lol

Thanks for your comment! I was searching for alternative to deep frying (noone should let that ever Chef John know) and here you are, helping me out. 😄🙋

Can I ask what air fryer settings you used if you remember?

​@@cookiesncream994 I wanna say 375F on air fry but I do remember making sure they were well coated in oil since you're simulating a deep fry. Could always try a handful and see what happens but they should come out looking like his. Dunno time I just kept checking.

@@TRG29338 I am also interested in any details using air fryer. thanks!

So happy to see your comment because that’s exactly what I was thinking…to try air frying and also to use Asiago. I’m glad it turned out great, now I’ll be trying it that way too, so thanks!

ahhh Chip....LOLOL... ...............Along with his twin brother, the "Hooch"..... *: )*

@@poppykok5 and their mascot“ Pooch” 🐕🐕🐶🐶 I’m not proud of this one lol

@@chipskylark172 And their manager. "THE GOOCH."

And his wife "THE COOCH."

I have done just that. Incredible

Yellow summer squash could stand in, too. Maybe lemon zest with it.

I have a bunch of small eggplants right now so I think I’ll give it a go!

Olive oil has a low smoke point though, so that's probably why he didn't use it

@@foshhaytek5304 You can deep fry in olive oil just fine. Smoke point only matters if you're searing.

would anchovies and garlic make its way into the dish too?

How did you try it if the vid has only been up for an hour? Did you try it from the tuchi vid itself?

@@MusicthroughDHD Spaghetti alla Nerano. I knew the recipe. Like I said, my family has cooked this. We cook it with strozzapreti. They hold the flavor better than spaghetti. Ps: are you the recipe police?

@@tanukhan if you like garlic…? Or anchovies? I would tend to think that both those ingredients would have an adverse effect on the savory fried zucchini flavor. It would infiltrate the sauce and make it just another garlic flavored sauce… imo.

Ill be taking your advice when I make this. Thanks!

kzfaq.info/get/bejne/mcCKntCKua_DmJs.html

@@baohuynh9529 Thank you!

I was in the front row...imagine how weird that was!

@@sharif3462 gross 😝

I made delicious zucchini pancakes, check it out ;-)

I haven't made this version but one very similar with a crap ton of leftover roasted zuccs. It's mind boggling how good a zucc sauce can be. Try it! Pretty sure deep fried zuccs are even better than oven roasted zuccs.

Yes it is, but he forgot to add cayenne pepper !! ;-)

Absolutely

Lol

Invite the neighbor over for spaghetti tomorrow!

Now you can invite your neighbor for dinner:)