Can I prepare the crispy zucchini ahead of time?

You can bread the zucchini up to 4 hours ahead and refrigerate them uncooked on the baking sheet. For best results, drizzle with oil just before baking. Pre-cooked crispy zucchini will lose its crunch in the refrigerator, but can be re-crisped somewhat in a hot oven for 5 minutes.

How do I keep the zucchini from getting soggy?

The secret is threefold: slice the zucchini thick enough (¼ inch), give them space on the baking sheet, and make sure your oven is fully preheated to 400°F before baking. The panko breadcrumbs also help create a crispier coating than regular breadcrumbs.

Can I use a different vegetable instead of zucchini?

Absolutely! Yellow summer squash works perfectly as a direct substitute. Eggplant is also delicious but may need slightly longer cooking time. Firm vegetables like bell peppers or thick-sliced onions can work too—just adjust cooking time according to the vegetable's density.

Is there a way to make this dish dairy-free?

Yes! Skip the Parmesan in the breadcrumb mixture (add a tablespoon of nutritional yeast for a similar flavor if desired) and top with your favorite dairy-free cheese alternative, or simply omit the cheese altogether and add extra herbs and lemon zest for flavor.

Spaghetti with Crispy Zucchini Recipe

Description

This spaghetti recipe features al dente pasta tossed in a flavorful sauce and topped with crispy, cheesy zucchini. A perfect blend of textures and flavors for a comforting main-course meal.

Ingredients

Units Scale

Pasta

- - 1/2 pound of uncooked spaghetti
  - One 24-oz. jar of your favorite store-bought spaghetti sauce (use about 2/3rds 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 and pepper to taste
  - 1 teaspoon Italian seasoning
  - 1/2 teaspoon garlic powder

Toppings

- 1/2 cup of cheese (shredded mozzarella, provolone, fresh mozzarella slices, or goat cheese)
- 1/4 cup fresh basil leaves for topping

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Instructions

Cook the pasta: Cook the spaghetti according to package directions. Drain and toss with the spaghetti sauce. Add extra olive oil, salt, and pepper to enhance the flavor.
Prepare the zucchini coating: Preheat the oven to 400°F. In a large bowl, beat the egg and toss to coat the zucchini slices. Add panko breadcrumbs, Parmesan cheese (if using), lemon zest, Italian seasoning, garlic powder, salt, and pepper. Toss well to evenly coat the zucchini.
Bake the zucchini: Arrange the coated zucchini slices on a baking sheet with some space between each piece. Sprinkle any remaining crumbs around the zucchini and drizzle with olive oil. Bake for 15–20 minutes until golden and crispy.
Melt the cheese: Remove the baking sheet from the oven and evenly sprinkle your choice of cheese over the zucchini. Return it to the oven to bake or broil for an additional 5 minutes, ensuring the cheese melts and bubbles.
Assemble and serve: Serve spaghetti in pasta bowls, topped with a generous scoop of crispy cheesy zucchini. Garnish with fresh basil leaves, a drizzle of olive oil, or red pepper flakes as desired. Enjoy!

Notes

For an extra kick, add a sprinkle of red pepper flakes on top before serving.
Feel free to customize the cheese type to your liking, such as goat cheese or fresh mozzarella.
This dish pairs wonderfully with a simple green salad or some crusty garlic bread on the side.
The zucchini can also be air-fried for a crispier texture if you prefer.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 12g
Cholesterol: 40mg