Spaghetti with Crispy Zucchini
Ingredients
- 1/2 1/2 spaghetti of uncooked
- 24 spaghetti sauce one -oz. jar of your favorite store-bought (I usually use about 2/3rds of a jar)
- 123 zucchini , cut into 1/4 inch-thick rounds (about – cups)
- 1 egg
- 1 1 panko breadcrumbs
- 1/2 1/2 grated Parmesan cheese (optional)
- 1 tablespoon 1 tablespoon lemon zest (optional)
- 1 teaspoon 1 teaspoon saltpepper and to taste
- 1 teaspoon 1 teaspoon Italian seasoning
- 1/2 teaspoon 1/2 teaspoon garlic powder
- 1/2 1/2 shredded mozzarella and provolone of – I like , but fresh mozzarella slices are great and goat cheese is also amazing
- 1/4 1/4 fresh basil leaves for topping
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Instructions
- Cook the spaghetti according to package directions. Drain and toss with sauce. I like to add extra olive oil, salt, and pepper to taste to just kick things up a notch.
- Preheat the oven to 400 degrees. Beat the egg in a large bowl; add zucchini and toss to coat. Add panko, Parmesan, lemon zest, and spices. Toss to coat as much as possible. Transfer to a baking sheet – arrange the zucchini with some space between, and spoon the crispity crumbles on and around the zucchini. Drizzle with olive oil. Bake for 15-20 minutes until nice and golden brown.
- Remove pan from the oven. Sprinkle with your cheese of choice and return to bake or broil for a final 5 minutes. Top with fresh basil leaves, more olive oil, red pepper flakes, etc.
- Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil. Mwah.
Source
Original recipe: View Original
