# Spaghetti with Crispy Zucchini

Cuisine: western · Time: 45 minutes · Servings: 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

## Steps

1. 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.
2. 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.
3. 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.
4. Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil. Mwah.

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Source: pinchofyum — https://pinchofyum.com/spaghetti-with-crispy-zucchini
Page: https://findfood.fun/vi/recipes/4118
Language: en (requested translation unavailable)