Spaghetti with Crispy Zucchini

If you’re looking for a delicious and easy meal that combines the comfort of spaghetti with the fresh crunch of zucchini, this Spaghetti with Crispy Zucchini recipe is perfect for you. It’s a quick dish that’s packed with flavor and texture, making it an ideal choice for weeknight dinners or a casual lunch with friends.

Step-by-Step Guide to Making Spaghetti with Crispy Zucchini

1. Prepare the Spaghetti:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.

2. Prepare the Zucchini:

• While the spaghetti is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced zucchini in a single layer. Cook for 3-4 minutes on each side, or until the zucchini is golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan. Once cooked, transfer the zucchini to a plate lined with paper towels to absorb excess oil.

3. Cook the Garlic:

• In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, or until the garlic is fragrant and golden brown.

4. Combine the Ingredients:

• Add the cooked spaghetti to the skillet with the garlic. Toss to coat the pasta in the garlic-infused oil. Season with salt and pepper to taste. Add the crispy zucchini slices and gently toss to combine.

5. Finish and Serve:

• Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the pasta. Toss again to evenly distribute the cheese. Serve the spaghetti in bowls, garnished with fresh basil leaves and a sprinkle of lemon zest if desired.

Tips for the Perfect Spaghetti with Crispy Zucchini

• Tip 1: Use a mandoline slicer to get uniform, thin slices of zucchini for even cooking and crispiness.
• Tip 2: Don’t overcrowd the skillet when frying the zucchini; this ensures they turn out crispy and not soggy.
• Tip 3: For an extra burst of flavor, drizzle a bit of balsamic glaze over the finished dish.

Conclusion

Spaghetti with Crispy Zucchini is a simple yet flavorful dish that brings together the best of pasta and fresh vegetables. The crispy zucchini adds a delightful texture contrast to the tender spaghetti, while the garlic and Parmesan provide a rich, savory taste. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress.

FAQs

1. Can I use whole wheat spaghetti for this recipe?

• Yes, whole wheat spaghetti can be a healthier alternative and pairs well with the zucchini.

2. How do I store leftovers?

• Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat.

3. Can I add other vegetables?

• Absolutely! Cherry tomatoes, bell peppers, or spinach can be great additions to this dish.

4. What can I use instead of Parmesan cheese?

• Pecorino Romano or nutritional yeast can be used as substitutes for Parmesan.

5. Is this dish suitable for vegans?

• To make it vegan, simply omit the Parmesan cheese or use a vegan cheese alternative.
  Yield: 4 Servings

  Spaghetti with Crispy Zucchini

  

  Print

  If you're looking for a delicious and easy meal that combines the comfort of spaghetti with the fresh crunch of zucchini, this Spaghetti with Crispy Zucchini recipe is perfect for you. It's a quick dish that's packed with flavor and texture, making it an ideal choice for weeknight dinners or a casual lunch with friends.

  Prep Time 15 minutes

  Cook Time 30 minutes

  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

  Instructions

  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. 

  Nutrition Information:

  
  Amount Per Serving: Calories: 479