This Spaghetti with Crispy Zucchini is a delightful dish that celebrates the tail end of summer. Imagine biting into tender spaghetti topped with golden, crispy zucchini rounds that are coated in a cheesy, crunchy breadcrumb mix. Here’s how you can whip up this delicious meal:
First, grab half a pound of uncooked spaghetti and cook it according to the package instructions. Once done, drain it and toss it with your favorite spaghetti sauce. I like to add a bit more olive oil, salt, and pepper to really enhance the flavors.
While your pasta is cooking, preheat your oven to 400 degrees. In a large bowl, beat an egg and then toss in the zucchini slices to coat them well. Mix in a cup of panko breadcrumbs, half a cup of grated Parmesan (if you’re using it), a tablespoon of lemon zest, and season with salt, pepper, Italian seasoning, and garlic powder. Make sure the zucchini rounds are well coated with this mixture.
Arrange the coated zucchini on a baking sheet, making sure they’re not too crowded. Sprinkle any leftover breadcrumb mix over the zucchini and drizzle with some olive oil. Bake for 15-20 minutes until they turn golden brown.
After baking, take the pan out and sprinkle your choice of cheese over the zucchini—mozzarella, provolone, or even some slices of fresh mozzarella or goat cheese work wonders. Pop it back into the oven for another 5 minutes, either to bake or broil, just until the cheese is beautifully melted.
To serve, place a generous helping of spaghetti in a bowl, top it with a hearty scoop of the cheesy, crispy zucchini, and garnish with fresh basil leaves. Add a little more olive oil and some red pepper flakes if you like a bit of a kick. And there you have it—a simple yet stunning meal that’s sure to impress!
