Crispy Zucchini Batons with Tagliolini


This is one of my favourites - fast & easy as all the best Pasta recipes are, but sensational combo of textures & flavour.  The Tagliolini which is 3mm wide matches well with zucchini batons cut to the same width - visually pleasing & delicious!  A great vegetarian option for your menu.

Serves: 4​


  • 3-4 small Zucchini
  • 500g fresh Cucina Artisan Tagliolini
  • 8-10 tblspns Telegraph Hill extra virgin olive oil.
  • 1/3 Cup grated Parmiggiano Reggiano
  • 2-3 tblspns flour
  • salt & pepper
  • chopped Italian parsley


  • Cut the zucchini into small uniform batons about 3mm wide. Place in a colander & sprinkle with salt. Leave them to rest & extract water for 15-20 minutes.
  • Put a large pot of water on for the pasta & add 2-3 tblspns of salt once it's come to the boil.
  • Rinse the salt off the zucchini and dry with kitchen towel.
  • Toss the zucchini in flour well seasoned with salt and pepper. Tossing in a large plastic bag works well.
  • In a wide based pan fry the zucchini batons lightly in the olive oil until brown and crispy.
  • Cook pasta for 2-3 minutes in the salted boiling water.
  • Drain the Pasta and drizzle with the olive oil.
  • Transfer to a large serving dish & add the crispy zucchini to the Pasta. Gently combine without breaking the zucchini. Garnish liberally with the grated parmiggiano & finally with a little Italian parsley.


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