This Spaghetti with Crispy Zucchini is like a celebration of the end of summer! Imagine biting into fresh zucchini slices that have been coated in a crispy, cheesy layer and then served on a bed of spaghetti sprinkled with fresh herbs. Sounds delicious, right?
Here’s what you’ll need to make it:
- Half a pound of uncooked spaghetti
- About two-thirds of a 24-ounce jar of your favorite spaghetti sauce
- One zucchini, sliced into 1/4 inch rounds (you’ll need about 2 to 3 cups)
- One egg
- One cup of panko breadcrumbs
- Half a cup of grated Parmesan cheese (this is optional but recommended)
- A tablespoon of lemon zest (also optional)
- A teaspoon each of salt, pepper, and Italian seasoning
- Half a teaspoon of garlic powder
- Half a cup of cheese (you can mix it up here—shredded mozzarella and provolone are great, but slices of fresh mozzarella or even some goat cheese can be amazing)
- A quarter cup of fresh basil leaves for garnish
Here’s how you make it:
- Start by cooking the spaghetti according to the package instructions. Once done, drain it and toss it with the spaghetti sauce. Feel free to drizzle some extra olive oil and add a bit more salt and pepper to really bring out the flavors.
- While the pasta cooks, preheat your oven to 400 degrees. Crack the egg into a large bowl, beat it, and then toss in the zucchini slices to coat them well.
- In another bowl, mix together the panko, Parmesan, lemon zest, and your spices. Add the zucchini to this and toss again to coat the slices as evenly as possible.
- Lay the coated zucchini on a baking sheet, making sure they aren’t touching too much. Sprinkle any leftover breadcrumb mix over the zucchini and drizzle with some olive oil.
- Bake for about 15-20 minutes until the zucchini is golden and crispy.
- Take the pan out, sprinkle your choice of cheese over the zucchini, and pop it back in the oven for another 5 minutes, or just long enough to melt the cheese.
- Serve the spaghetti in bowls, top with the crispy zucchini, and garnish with fresh basil leaves. Add a little more olive oil, some red pepper flakes if you like it spicy, and enjoy!
This dish is a fantastic way to use up that summer zucchini in a dish that’s sure to impress. Enjoy your meal!
