Description
Enjoy a delightful twist on traditional spaghetti with this recipe for Crispy Zucchini Spaghetti. Crispy baked zucchini rounds add a flavorful crunch to sauced spaghetti, creating a satisfying and savory dish.
Ingredients
Scale
Spaghetti:
- ½ pound uncooked spaghetti
- 1 (24‑oz) jar spaghetti sauce (use about two‑thirds)
Crispy Zucchini Topping:
- 1 zucchini (cut into ¼‑inch‑thick rounds, about 2–3 cups)
- 1 egg
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 tablespoon lemon zest (optional)
- Salt and pepper to taste
- ½ cup shredded cheese (e.g., mozzarella, provolone, or goat cheese)
- ¼ cup fresh basil leaves for topping
Instructions
- Cook Spaghetti: Cook the spaghetti according to package instructions; drain and toss with the sauce, adjusting seasoning with olive oil, salt, and pepper if desired.
- Preheat Oven: Preheat the oven to 400°F.
- Prepare Zucchini Topping: Beat the egg in a bowl, add the zucchini rounds, and toss to coat. Mix in panko, Parmesan, Italian seasoning, garlic powder, lemon zest, salt, and pepper.
- Bake Zucchini: Arrange zucchini in a single layer on a baking sheet, drizzle with olive oil, and bake for 15–20 minutes until golden and crispy.
- Add Cheese: Remove from oven, sprinkle shredded cheese over zucchini, and return to oven or broiler for about 5 more minutes until melted and bubbly.
- Serve: Serve the sauced spaghetti topped with a generous scoop of crispy zucchini and finish with fresh basil.
Notes
- Leftover zucchini crispities lose their crunch—reheat in the oven before serving.
- Use gluten‑free pasta and breadcrumbs to make it gluten‑free.
- Meat options like store‑bought meatballs pair well if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Italian‑inspired
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 479 kcal
- Sugar: not specified
- Sodium: not specified
- Fat: 9.9 g
- Saturated Fat: 4 g
- Unsaturated Fat: not specified
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 5.9 g
- Protein: 23.3 g
- Cholesterol: 62.9 mg
