Fried Zucchini Spaghetti

I've posted my recipe for fried zucchini and mushrooms here before.

Well, I saw Gwyneth Paltrow on Rachael Ray Monday, and she

made this awesome-sounding recipe that was similar to mine,

plus noodles!  She cooks it as a main dish, but you could also

add chicken or use it as a side to pork chops.  It's so awesome.

I played a bit, adding mushrooms and onions and not adding

basil.  And it was DE-LISH!!  Super easy and quick, too.

Fried Zucchini (& Mushroom) Spaghetti

Ingredients

• ¾ pound (¾ box) spaghetti
• Salt & Pepper
• 3-5 zucchini, thinly sliced
• 1 tablespoon unbleached all-purpose flour (*I've cooked it without the flour)
• ¼ cup plus 2 tablespoons extra virgin olive oil
• 1 cup finely grated parmesan cheese, plus extra for serving
• **I add onion and mushrooms too... just cuz I love it!
• [orig. recipe calls for handful fresh basil leaves, but I don't use these]

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Preparation

Boil the spaghetti in salted water until just al dente. Meanwhile, toss the zucchini with flour. Heat the ¼ cup of olive oil in a large nonstick frying pan over medium/med-high heat and add zucchini (*orig. recipe directs you to cook in single layer, but I like to fry all together, slowly, to soften.) *If I'm including onion and mushrooms, I cook these together with the zucchini.  Cook, stirring occasionally, til slightly browned and a little crispy, about 4 minutes or to your desired texture. Remove the zucchini to a plate and sprinkle with coarse salt.
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(The original recipe directs you now to mix most of the parm with some oil and pasta water to creamy texture, but my cheese clumped up, so I did it as follows:)
Add small bit of oil and zucchini to noodles, add parm and mix.  Season with S&P.

To serve, portion the pasta into four shallow bowls and evenly distribute the rest of the zucchini on top of each, along with a couple of gratings of Parmesan.