Spaghetti with Crispy Zucchini
Directions
- 1Cook the spaghetti according to package directions.
- 2Drain the spaghetti and toss with sauce.
- 3Add extra olive oil, salt, and pepper to taste to the spaghetti and sauce.
- 4Preheat the oven to 400 degrees.
- 5Beat the egg in a large bowl.
- 6Add zucchini to the egg and toss to coat.
- 7Add panko, Parmesan, lemon zest, and spices to the zucchini mixture and toss to coat as much as possible.
- 8Transfer the coated zucchini to a baking sheet, arranging the zucchini with some space between each piece.
- 9Spoon the crispity crumbles on and around the zucchini on the baking sheet.
- 10Drizzle the zucchini with olive oil.
- 11Bake for 15-20 minutes until nice and golden brown.
- 12Remove the pan from the oven.
- 13Sprinkle with your cheese of choice and return to bake or broil for a final 5 minutes.
- 14Top with fresh basil leaves, more olive oil, red pepper flakes, etc.
- 15Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil.
Ingredients
- 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 zucchini, cut into 1/4 inch-thick rounds
- 1 egg
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon zest (optional)
- 1 teaspoon salt and pepper to taste
- 1 teaspoon Italian seasoning
- 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
- 0.25 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.
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