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Spaghetti with Crispy Zucchini

Name: Spaghetti with Crispy Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

Prep Time

15m

Cook Time

30m

Total Time

45m

This spaghetti with crispy zucchini recipe combines tender pasta with a crispy zucchini topping. The zucchini is coated in egg and panko breadcrumbs, then baked to golden perfection. Topped with your favorite store-bought sauce, cheese, and fresh basil, it's a quick and delicious weeknight meal. Optional lemon zest adds a vibrant twist.

Zucchini Recipe

Spaghetti

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Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

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 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

Spaghetti with Crispy Zucchini

Ingredients

Steps

Nutrition Facts

Spaghetti with Crispy Zucchini

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts