Spaghetti with Crispy Zucchini
Ingredients
- 1/2 pound of uncooked spaghetti
- one 24-oz. jar of your favorite store-bought spaghetti sauce
I usually use about 2/3rds of a jar
- 1 zucchini
cut into 1/4 inch-thick rounds, about 2–3 cups
- 1 egg
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
optional
- 1 tablespoon lemon zest
optional
- 1 teaspoon salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup of some kind of cheese – I like shredded mozzarella and provolone
but fresh mozzarella slices are great and goat cheese is also amazing
- 1/4 cup fresh basil leaves for topping
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil. Mwah.
Spaghetti with Crispy Zucchini
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About this Recipe
Craving a comforting pasta dish with a vibrant, fresh twist? This Spaghetti with Crispy Zucchini brings the delightful flavors of summer right to your plate, featuring tender pasta and irresistible crispy zucchini.
What makes this recipe truly special is the star of the show: fresh summer zucchini, transformed into golden, crispy bites. Coated in a flavorful panko and Parmesan breading, it offers a fantastic textural contrast to the soft spaghetti and rich store-bought sauce, making it a standout weeknight meal.
Get ready for a pasta experience that’s anything but ordinary. You'll enjoy savory spaghetti coated in your favorite sauce, topped generously with crunchy, cheesy zucchini rounds. The fresh basil leaves add a burst of herbal brightness, perfectly complementing the rich pasta and crispy vegetables. This dish feels light yet satisfying, perfect for an end-of-summer celebration.
Customization & Serving Tips
This recipe is incredibly versatile. While the recipe calls for Parmesan in the breading, feel free to adjust the amount or omit it if you prefer. For the topping cheese, experiment with different varieties like shredded mozzarella, provolone, or even tangy goat cheese for a unique twist. The lemon zest is an optional addition, but it brightens the whole dish beautifully. Consider pairing this with a simple green salad to complete your meal, and serve it family-style for an inviting presentation.