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
Scale
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
