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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spaghetti With Crispy Zucchini

4.0

½ pound of uncooked spaghetti

One 24-oz. jar of your favorite store-bought spaghetti sauce (I usually use about ⅔rds of a jar)

1 zucchini, cut into ¼ inch-thick rounds (about 2-3 cups)

1 egg

1 cup panko breadcrumbs

½ cup grated Parmesan cheese (optional)

1 tablespoon lemon zest (optional)

1 teaspoon salt and pepper to taste

1 teaspoon Italian seasoning

½ teaspoon garlic powder

½ cup of some kind of cheese – I like shredded mozzarella and provolone, but fresh mozzarella slices are great and goat cheese is also amazing

¼ cup fresh basil leaves for topping

Cook the spaghetti according to package directions. Drain and toss with sauce. I like to add extra olive oil, salt, and pepper to taste to just kick things up a notch.
Preheat the oven to 400 degrees. Beat the egg in a large bowl; add zucchini and toss to coat. Add panko, Parmesan, lemon zest, and spices. Toss to coat as much as possible. Transfer to a baking sheet – arrange the zucchini with some space between, and spoon the crispity crumbles on and around the zucchini. Drizzle with olive oil. Bake for 15-20 minutes until nice and golden brown.
Remove pan from the oven. Sprinkle with your cheese of choice and return to bake or broil for a final 5 minutes. Top with fresh basil leaves, more olive oil, red pepper flakes, etc.
Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil. Mwah.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 4 weeks ago

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