Spaghetti with Crispy Zucchini

45 mins
Serves 4
https://pinchofyum.com/spaghetti-with-crispy-zucchini?fbclid=PAQ0xDSwLzfNZleHRuA2FlbQIxMQABpyOMwUaH4vm1lJZlGO_CsLz-_l58qumLLXqnSjH2SUytTUVD77nF5FmHymQ-_aem_4HOieCCqGz5bThjKyWirdA

Directions

  1. 1Cook the spaghetti according to package directions.
  2. 2Cook the spaghetti according to package directions.
  3. 3Cook the spaghetti according to package directions.
  4. 4Drain the spaghetti and toss with sauce.
  5. 5Drain the spaghetti and toss with sauce.
  6. 6Drain the spaghetti and toss with sauce.
  7. 7Add extra olive oil, salt, and pepper to taste to the spaghetti and sauce.
  8. 8Add extra olive oil, salt, and pepper to taste to the spaghetti and sauce.
  9. 9Add extra olive oil, salt, and pepper to taste to the spaghetti and sauce.
  10. 10Preheat the oven to 400 degrees.
  11. 11Preheat the oven to 400 degrees.
  12. 12Preheat the oven to 400 degrees.
  13. 13Beat the egg in a large bowl.
  14. 14Beat the egg in a large bowl.
  15. 15Beat the egg in a large bowl.
  16. 16Add zucchini to the egg and toss to coat.
  17. 17Add zucchini to the egg and toss to coat.
  18. 18Add zucchini to the egg and toss to coat.
  19. 19Add panko, Parmesan, lemon zest, and spices to the zucchini mixture and toss to coat as much as possible.
  20. 20Add panko, Parmesan, lemon zest, and spices to the zucchini mixture and toss to coat as much as possible.
  21. 21Add panko, Parmesan, lemon zest, and spices to the zucchini mixture and toss to coat as much as possible.
  22. 22Transfer the coated zucchini to a baking sheet, arranging the zucchini with some space between each piece.
  23. 23Transfer the coated zucchini to a baking sheet, arranging the zucchini with some space between each piece.
  24. 24Transfer the coated zucchini to a baking sheet, arranging the zucchini with some space between each piece.
  25. 25Spoon the crispity crumbles on and around the zucchini on the baking sheet.
  26. 26Spoon the crispity crumbles on and around the zucchini on the baking sheet.
  27. 27Spoon the crispity crumbles on and around the zucchini on the baking sheet.
  28. 28Drizzle the zucchini with olive oil.
  29. 29Drizzle the zucchini with olive oil.
  30. 30Drizzle the zucchini with olive oil.
  31. 31Bake for 15-20 minutes until nice and golden brown.
  32. 32Bake for 15-20 minutes until nice and golden brown.
  33. 33Bake for 15-20 minutes until nice and golden brown.
  34. 34Remove the pan from the oven.
  35. 35Remove the pan from the oven.
  36. 36Remove the pan from the oven.
  37. 37Sprinkle with your cheese of choice and return to bake or broil for a final 5 minutes.
  38. 38Sprinkle with your cheese of choice and return to bake or broil for a final 5 minutes.
  39. 39Sprinkle with your cheese of choice and return to bake or broil for a final 5 minutes.
  40. 40Top with fresh basil leaves, more olive oil, red pepper flakes, etc.
  41. 41Top with fresh basil leaves, more olive oil, red pepper flakes, etc.
  42. 42Top with fresh basil leaves, more olive oil, red pepper flakes, etc.
  43. 43Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil.
  44. 44Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil.
  45. 45Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil.

Ingredients

  • 0.5 pound uncooked spaghetti
  • 0.5 pound uncooked spaghetti
  • 0.5 pound uncooked spaghetti
  • 1 24-oz. jar your favorite store-bought spaghetti sauce (I usually use about 2/3rds of a jar)
  • 1 24-oz. jar your favorite store-bought spaghetti sauce (I usually use about 2/3rds of a jar)
  • 1 24-oz. jar your favorite store-bought spaghetti sauce (I usually use about 2/3rds of a jar)
  • 1 zucchini, cut into 1/4 inch-thick rounds
  • 1 zucchini, cut into 1/4 inch-thick rounds
  • 1 zucchini, cut into 1/4 inch-thick rounds
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 cup panko breadcrumbs
  • 1 cup panko breadcrumbs
  • 1 cup panko breadcrumbs
  • 0.5 cup grated Parmesan cheese (optional)
  • 0.5 cup grated Parmesan cheese (optional)
  • 0.5 cup grated Parmesan cheese (optional)
  • 1 tablespoon lemon zest (optional)
  • 1 tablespoon lemon zest (optional)
  • 1 tablespoon lemon zest (optional)
  • 1 teaspoon salt and pepper to taste
  • 1 teaspoon salt and pepper to taste
  • 1 teaspoon salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 cup of some kind of cheese – I like shredded mozzarella and provolone, but fresh mozzarella slices are great and goat cheese is also amazing
  • 0.5 cup of some kind of cheese – I like shredded mozzarella and provolone, but fresh mozzarella slices are great and goat cheese is also amazing
  • 0.5 cup of some kind of cheese – I like shredded mozzarella and provolone, but fresh mozzarella slices are great and goat cheese is also amazing
  • 0.25 cup fresh basil leaves for topping
  • 0.25 cup fresh basil leaves for topping
  • 0.25 cup fresh basil leaves for topping

Equipment

pasta potsheet panlarge bowloven

Tips

  • For gluten-free, substitute your favorite gluten-free pasta and use gluten-free breadcrumbs.
  • You can add store-bought meatballs for a more substantial meal.
  • Leftover zucchini might not stay as crispy, but can be reheated in an air fryer or oven to regain crispiness.