Spaghetti with Crispy Zucchini Recipe
Get ready to fall in love with your new favorite weeknight pasta: Spaghetti with Crispy Zucchini. This recipe combines golden, crunchy zucchini slices with a swirl of garlicky pasta, all finished with a shower of fresh herbs and an avalanche of Parmesan. Every bite mixes the tenderness of spaghetti with irresistibly crispy zucchini, making each forkful light yet oh-so-satisfying. Whether you’re embracing summer produce or simply looking for a vibrant vegetarian dinner, Spaghetti with Crispy Zucchini packs color, flavor, and comfort into every single plate.
Ingredients You’ll Need
This ingredient list keeps it refreshingly simple, letting pantry staples and just-picked zucchini truly shine. Each component has a part to play—some adding crunch, others layers of flavor or that perfect finish. Take a peek below so you’re ready to make Spaghetti with Crispy Zucchini an instant classic.
- Spaghetti (12 ounces): The heart of the dish—choose your favorite brand or go gluten-free if desired.
- Zucchini (2 medium, cut into ¼-inch rounds): Fresh zucchini turns gloriously crisp and golden; opt for firm, unblemished squash.
- All-purpose flour (¼ cup): A light dusting helps the breading stick perfectly for that ultra-crispy coating.
- Eggs (2, beaten): Act as the “glue” in the breading process, keeping every bite cohesive.
- Panko breadcrumbs (½ cup): These Japanese-style breadcrumbs bring a crunch traditional breadcrumbs simply can’t match.
- Grated Parmesan cheese (½ cup): Mixed with the breadcrumbs, this adds depth, savoriness, and an irresistible cheesy crust.
- Salt (½ teaspoon): Brightens and balances all the flavors—don’t skip it!
- Black pepper (¼ teaspoon): A touch of warmth that subtly enhances every layer.
- Garlic powder (½ teaspoon): Lends savory flavor to the zucchini coating for extra oomph.
- Olive oil (2 tablespoons): The classic for pan-frying, creating gorgeous color and flavor on the zucchini.
- Unsalted butter (2 tablespoons): Combines with garlic for a silky, flavorful pasta sauce.
- Minced garlic (3 cloves): Fragrant and essential—fresh garlic really takes this dish up a notch.
- Red pepper flakes (¼ teaspoon, optional): For anyone who likes a little heat, this is your secret ingredient.
- Reserved pasta water (½ cup): Magic for thinning the sauce and helping everything cling to the noodles.
- Fresh basil or parsley (¼ cup, chopped): A sprinkling at the end adds brightness and that fresh-from-the-garden feeling.
- More Parmesan for serving: Because there’s no such thing as too much cheese!
How to Make Spaghetti with Crispy Zucchini
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil and add your spaghetti. Cook until just al dente according to package instructions—that little bit of bite is exactly what you want. Before draining, scoop out about half a cup of the pasta water and set it aside (don’t skip this, it brings the sauce together). Drain the pasta and set aside.
Step 2: Bread the Zucchini
While your pasta cooks, slice zucchini into ¼-inch rounds—it’s the ideal thickness for maximum crunch. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, salt, pepper, and garlic powder. Dredge each zucchini round in flour, dip in egg, then coat thoroughly in the panko-Parmesan mix. This triple-dip method ensures every bite is perfectly crisp!
Step 3: Pan-Fry the Zucchini
In a large skillet, heat olive oil over medium heat. Working in batches to avoid overcrowding, add the coated zucchini in a single layer. Pan-fry for 2–3 minutes per side, flipping as soon as they’re golden and crisp. Once done, transfer to a plate lined with paper towels. If you love extra crunch, pop the finished zucchini into a warm oven while you finish the rest.
Step 4: Sauté Garlic and Make the Pasta Sauce
Pour off any excess oil from the skillet, then add the butter. Once melted, stir in the minced garlic and optional red pepper flakes. Sauté for 1–2 minutes, just until fragrant—and don’t walk away! Garlic can go from golden to burned in a flash. The aroma is intoxicating.
Step 5: Combine Pasta and Sauce
Add your cooked spaghetti directly into the skillet with the garlicky butter, then drizzle in the reserved pasta water. Toss thoroughly, letting the noodles soak up all that flavorful sauce. Stir in your fresh herbs and taste for seasoning; add more salt or pepper if needed, or another pinch of pepper flakes if you like it spicy.
Step 6: Assemble and Serve
Twirl the sauced spaghetti onto plates or a big serving platter, then artfully arrange the crispy zucchini on top. Give everything a final scatter of fresh herbs and as much Parmesan as your heart desires. The difference in textures—crisp, tender, and cheesy—makes this Spaghetti with Crispy Zucchini the stuff of dreams.
How to Serve Spaghetti with Crispy Zucchini
Garnishes
A lavish shower of extra Parmesan is non-negotiable when serving Spaghetti with Crispy Zucchini. Sprinkle on more chopped basil or parsley for a fresh, aromatic touch. For an eye-catching finish, try a pinch of lemon zest or a swirl of peppery extra-virgin olive oil right before serving.
Side Dishes
This pasta sings alongside a simple green salad—think baby arugula with lemon vinaigrette—or a platter of blistered cherry tomatoes. For something heartier, try roasted asparagus or a rustic focaccia for soaking up any garlicky butter lingering on your plate.
Creative Ways to Present
Arrange the spaghetti in individual nests on each plate, topping each with three or four golden zucchini coins for a restaurant-style vibe. Or serve Spaghetti with Crispy Zucchini family-style on a big platter, heaped high for everyone to dig in. For parties, you can even plate the zucchini separately for a make-your-own experience.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, Spaghetti with Crispy Zucchini keeps well in the fridge for up to three days. Store the pasta and zucchini separately to preserve as much crispness as possible. A tightly sealed container works best to lock in those flavors.
Freezing
Though the zucchini is at its crispiest fresh from the pan, you can freeze cooked zucchini slices and spaghetti separately for up to a month. Lay the zucchini out on a baking sheet to freeze, then transfer to a bag or container to prevent sticking. Thaw overnight in the fridge before reheating.
Reheating
To re-crisp zucchini, pop the coins in a 400°F oven for a few minutes or use an air fryer. Warm the spaghetti gently in a skillet over low heat with a splash of water, stirring until heated through. Then top with the rejuvenated zucchini and finish with more Parmesan and herbs.
FAQs
Can I use a different type Main Course
Absolutely! Spaghetti is classic, but linguine, fettuccine, or even short cuts like penne will all work well with the crispy zucchini topping.
Is there a gluten-free version?
Yes—you can swap in your favorite gluten-free spaghetti and breadcrumbs. The technique remains the same, so you won’t miss out on that signature crunch.
Can I bake the zucchini instead of frying?
Definitely! Arrange the breaded zucchini rounds on a parchment-lined baking sheet, spritz with olive oil, and bake at 425°F for about 20 minutes, flipping halfway through, until golden and crisp.
What can I substitute for Parmesan to keep it vegetarian?
For a completely vegetarian dish, choose a vegetarian-friendly hard cheese or try nutritional yeast for a similar umami-rich, cheesy flavor on your Spaghetti with Crispy Zucchini.
Can I add protein to this meal?
Of course! Grilled shrimp, shredded rotisserie chicken, or white beans all make tasty, protein-rich additions to Spaghetti with Crispy Zucchini, turning it into an even more satisfying main course.
Final Thoughts
Spaghetti with Crispy Zucchini is the kind of dinner that’s both easy to whip up and bursting with color, flavor, and texture. It’s comfort food with a summery twist you’ll want to make again and again. Give it a try, share it with loved ones, and watch it become a cherished staple in your own kitchen!
Print
Spaghetti with Crispy Zucchini Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a delightful vegetarian pasta dish with this recipe for Spaghetti with Crispy Zucchini. Crispy breaded zucchini rounds top off perfectly cooked spaghetti, creating a satisfying and flavorful meal.
Ingredients
Spaghetti:
- 12 ounces spaghetti
Crispy Zucchini:
- 2 medium zucchini (cut into ¼-inch rounds)
- ¼ cup all-purpose flour
- 2 eggs (beaten)
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes (optional)
- ½ cup reserved pasta water
- ¼ cup chopped fresh basil or parsley
- More Parmesan for serving
Instructions
- Cook the spaghetti: Boil spaghetti until al dente. Reserve ½ cup pasta water, then drain.
- Bread the zucchini: Coat zucchini in flour, eggs, and a mix of panko, Parmesan, salt, pepper, and garlic powder.
- Cook the zucchini: Fry zucchini in olive oil until golden and crispy. Set aside.
- Prepare the pasta: Sauté garlic and red pepper flakes, add pasta and water. Toss in herbs and season.
- Serve: Top pasta with crispy zucchini and Parmesan.
Notes
- For extra crispiness, bake zucchini at 425°F for 20 minutes, flipping halfway through.
- Gluten-free options available for breadcrumbs and pasta.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Pan-Frying
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 95mg
