Cook the spaghetti according to the package directions.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and zucchini and cook until soft, 6 to 8 minutes.
Add the vegetables with the spaghetti, eggs, and pecorino. Season with ½ teaspoon salt.
Heat the remaining ¼ cup of oil in a large skillet over medium heat. Working in batches, cook ½ cup portions of the spaghetti mixture until golden and crisp, 3 to 4 minutes per side. Serve with the marinara sauce.
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