Description
A delicious and comforting Spaghetti with Crispy Zucchini recipe featuring tender spaghetti tossed in flavorful marinara sauce, topped with golden baked zucchini rounds coated in a crunchy panko mixture, melted cheese, and fresh basil. This simple yet elevated dish combines classic Italian flavors with a crispy vegetable twist, perfect for a weeknight dinner or casual gathering.
Ingredients
Spaghetti and Sauce
- 1/2 pound uncooked spaghetti
- One 24-oz. jar of your favorite store-bought spaghetti sauce (about 2/3rds of the jar)
- Olive oil, salt, and pepper to taste
Crispy Zucchini
- 1 zucchini, cut into 1/4 inch-thick rounds (about 2-3 cups)
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon zest (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Olive oil for drizzling
Cheese and Garnish
- 1/2 cup shredded cheese (such as mozzarella and provolone blend, fresh mozzarella slices, or goat cheese)
- 1/4 cup fresh basil leaves for topping
- Optional extras: red pepper flakes, additional olive oil
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain the pasta well and return it to the pot or a serving bowl. Toss the hot spaghetti with about 2/3rds of the jar of your favorite store-bought spaghetti sauce. Add extra olive oil, salt, and pepper to taste to enhance the flavor.
- Prepare Crispy Zucchini: Preheat your oven to 400°F (200°C). In a large bowl, beat the egg and add the zucchini rounds, tossing them well to coat evenly. In a separate bowl, combine panko breadcrumbs, grated Parmesan cheese, lemon zest, salt, pepper, Italian seasoning, and garlic powder. Add this breadcrumb mixture to the zucchini and gently toss so the rounds are coated thoroughly.
- Bake Zucchini: Arrange the coated zucchini rounds spaced out on a baking sheet. Spoon any leftover breadcrumb mixture around the zucchini on the sheet to crisp up as well. Drizzle the zucchini and crumbs lightly with olive oil. Bake in the preheated oven for 15-20 minutes or until the zucchini is golden brown and crispy.
- Add Cheese and Finish Baking: Remove the baking sheet from the oven. Sprinkle your chosen cheese evenly over the zucchini rounds. Return the pan to the oven and bake or broil for an additional 5 minutes until the cheese is melted and bubbly. Be careful to watch closely to prevent burning.
- Assemble and Serve: Remove the zucchini from the oven and top with fresh basil leaves. Add optional red pepper flakes and an extra drizzle of olive oil if desired. Serve the baked cheesy crispy zucchini on top of the sauced spaghetti in deep pasta bowls. Garnish with more fresh basil for a fragrant finish. Enjoy your delicious meal!
Notes
- For a gluten-free option, use gluten-free panko breadcrumbs or crushed gluten-free crackers.
- Fresh mozzarella slices provide a creamier texture, while shredded blends melt smoothly; goat cheese adds a tangy flavor.
- To enhance the sauce, consider adding sautéed garlic or onions before tossing the spaghetti.
- If you prefer, the zucchini can also be pan-fried for a quicker crisp instead of baking.
- Adjust seasoning and spice levels according to your taste, especially when adding red pepper flakes.
