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Spaghetti with Crispy Zucchini Recipe
Ben Carraoli

Spaghetti with Crispy Zucchini Recipe

If you know me, you know I’m always looking for inventive ways to use zucchini, especially in the summer. I tried this Spaghetti with Crispy Zucchini recently, and wow, it’s everything I wanted and more! The crispy, golden zucchini rounds paired with twirly spaghetti and rich tomato sauce? Pure magic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 375
Ingredients Method

Ingredients
  

  • ½ lb uncooked spaghetti: Perfect for getting that classic twirlable base for your zucchini.
  • 24 oz jar of spaghetti sauce use about two-thirds of it: Go for a high-quality or homemade sauce for maximum flavor.
  • 1 zucchini sliced into ¼-inch rounds (about 2–3 cups): Thin, even slices get the crispest texture when baked.
  • 1 egg: Helps the crispy coating bind beautifully to the zucchini slices.
  • 1 cup panko breadcrumbs: These create a light uber-crunchy coating that doesn’t get soggy.
  • ½ cup grated Parmesan optional: Adds cheesy, savory depth to the zucchini. Fresh is best!
  • 1 tbsp lemon zest optional: A pop of brightness that wakes up the whole dish.
  • 1 tsp Italian seasoning: Brings earthy and aromatic notes to the crispy coating.
  • ½ tsp garlic powder: A touch of garlicky goodness.
  • Salt and pepper to taste: Adjust these to your palate for seasoning perfection.
  • ½ cup shredded mozzarella provolone, or goat cheese: Melts beautifully over the zucchini for added indulgence.
  • ¼ cup fresh basil leaves for garnish: Adds color and a burst of fresh flavor to tie it all together.

Method
 

  1. Start by boiling salted water in a large pot. Cook the spaghetti according to the package instructions. Make sure you keep it al dente—that slightly chewy texture pairs perfectly with the crispy zucchini. Drain the spaghetti, toss it with your tomato sauce, olive oil, and a sprinkle of Italian seasoning, and set it aside while you prepare the toppings.
  2. Preheat your oven to 400°F. Beat the egg in a bowl until smooth, then toss the zucchini rounds to coat them evenly. Mix panko breadcrumbs, Parmesan, garlic powder, Italian seasoning, and lemon zest in another bowl. Dip the egg-coated zucchini into the breadcrumb mixture, pressing gently to help the coating stick. Each slice should be completely covered in the delicious, crunchy mix.
  3. Arrange the coated zucchini slices in a single layer on a parchment-lined baking tray. Make sure not to overlap them to ensure maximum crispiness. Drizzle a little olive oil on top, then bake for 15–20 minutes until they’re beautifully golden and crisp. Sneak a taste for quality control—I won’t tell!
  4. Once the zucchini is golden, sprinkle shredded mozzarella, provolone, or goat cheese over the top. Pop the tray back into the oven for a quick 5-7 minutes, just until the cheese melts and becomes all bubbly. This step ties everything together and makes the zucchini even more irresistible.
  5. Divide the saucy spaghetti among plates or bowls. Pile on the crispy, cheesy zucchini rounds for that wow factor. Sprinkle fresh basil leaves over the top and add a drizzle of olive oil if you’re feeling fancy. And voilà, dinner is served!