Zucchini spaghetti Nerano style

Wash and dry the Zucchini. Slice the Zucchini into very thin rounds, about 2-3mm thick.

Heat 150g of Extra-virgin olive oil in a large, deep frying pan over medium-high heat. Fry the Zucchini slices in batches until golden brown and tender, but not crispy.

Remove the fried Zucchini with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season lightly with a pinch of Fine sea salt. Repeat until all Zucchini are fried.