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Spaghetti with Crispy Zucchini

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Spaghetti with Crispy Zucchini is an easy baked pasta dinner that combines tender spaghetti and savory tomato sauce with golden, crunchy zucchini slices. The zucchini is coated in seasoned panko and Parmesan, baked until crisp, then layered with pasta, sauce, and melted cheese before being finished with fresh basil.

Ingredients

Spaghetti

  • 1/2 pound uncooked spaghetti
  • One 24-oz. jar of your favorite store-bought spaghetti sauce, about 2/3 of a jar

Crispy Zucchini

  • 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
  • Black pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder

Cheese and Toppings

  • 1/2 cup shredded mozzarella and provolone, or fresh mozzarella slices or goat cheese
  • 1/4 cup fresh basil leaves, for topping

Instructions

  1. Preheat the oven: Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease it.
  2. Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until just al dente. Drain and set aside.
  3. Prepare the zucchini coating: In a shallow bowl, whisk the egg. In another bowl, combine the panko breadcrumbs, Parmesan cheese if using, lemon zest if using, salt, black pepper, Italian seasoning, and garlic powder.
  4. Coat the zucchini: Dip each zucchini round into the beaten egg, allowing excess to drip off, then press it into the seasoned panko mixture until well coated. Arrange the zucchini in a single layer on the prepared baking sheet.
  5. Bake the zucchini: Bake for 15-20 minutes, flipping halfway through, until the zucchini is tender and the coating is golden and crisp.
  6. Warm the sauce: While the zucchini bakes, heat the spaghetti sauce in a saucepan over medium-low heat until warmed through.
  7. Combine the pasta: Toss the cooked spaghetti with enough warm tomato sauce to coat it well. Transfer the pasta to a baking dish or oven-safe skillet.
  8. Add zucchini and cheese: Arrange the crispy zucchini over the spaghetti. Sprinkle or layer the mozzarella and provolone, fresh mozzarella, or goat cheese over the top.
  9. Melt the cheese: Return the dish to the oven for 5-8 minutes, or until the cheese is melted and bubbly. For extra browning, broil for 1-2 minutes while watching carefully.
  10. Serve: Remove from the oven and let the pasta rest for a few minutes. Top with fresh basil and serve warm.

Notes

  • Keep the zucchini crisp: Bake the zucchini separately before adding it to the pasta so the breadcrumb coating stays crunchy.
  • Cheese options: Mozzarella and provolone create a classic melty topping, while fresh mozzarella or goat cheese adds a different texture and flavor.
  • Parmesan: Parmesan is optional, but it adds extra savory flavor and helps the zucchini coating become crisp and golden.
  • Extra flavor: Add red pepper flakes to the tomato sauce if you like a little heat.
  • Spaghetti sauce: Use your favorite marinara or tomato-based pasta sauce. You may need less than the full jar depending on how saucy you prefer the pasta.
  • Make it vegetarian: Use a vegetarian-friendly Parmesan if needed and check the cheese and pasta labels according to your dietary preferences.
  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help the zucchini regain some crispness.

Find it online: https://ayoubrecipe.com/spaghetti-with-crispy-zucchini/