If you’re looking for a crowd-pleasing pasta with a bit of magic, look no further than Spaghetti with Crispy Zucchini. This summery, Italian-inspired dish delivers golden, crunchy zucchini discs atop glossy, garlic-scented spaghetti, all crowned with clouds of Parmesan and fresh herbs. It’s one of my secret weapons for busy nights or dinner parties—the kind of meal that feels both comforting and elegant, while letting fresh zucchini shine in an unexpected way. The contrast of textures and the cozy flavors of garlic, butter, and cheese will have everyone at your table swooning!
Ingredients You’ll Need
One of the best things about Spaghetti with Crispy Zucchini is how it transforms a handful of simple ingredients into something truly sensational. Each element brings its own value, whether it’s flavor, crunch, creaminess, or just a bright pop of green. Here’s what you’ll need and why:
- Spaghetti (12 ounces): The classic base for this dish, with just the right texture to soak up the buttery, garlicky sauce.
- Zucchini (2 medium, cut into ¼-inch rounds): The star of the show—choose firm, smaller zucchini for crispier, sweeter bites.
- All-purpose flour (¼ cup): This is your first layer in breading, helping the egg stick and giving that crunchy panko an even better hold.
- Eggs (2, beaten): The glue that binds your crispy coating to each slice of zucchini.
- Panko breadcrumbs (½ cup): Panko creates the crunchiest crust, delivering that irresistible, golden texture.
- Grated Parmesan cheese (½ cup): Adds deep, nutty flavor to both the breaded zucchini and the final dish.
- Salt (½ teaspoon): Brings all the flavors together—don’t be tempted to skimp!
- Black pepper (¼ teaspoon): Just enough to add mild warmth without overwhelming the delicate zucchini.
- Garlic powder (½ teaspoon): Infuses the breading with a gentle, earthy flavor that echoes the fresh garlic later in the pan.
- Olive oil (2 tablespoons): For frying the zucchini—use a good quality for both taste and that beautiful golden color.
- Unsalted butter (2 tablespoons): Swirled into the pasta for a velvety, rich sauce.
- Garlic (3 cloves, minced): A must for pasta lovers, this brings the whole kitchen to life as it cooks.
- Red pepper flakes (¼ teaspoon, optional): If you like a subtle spicy kick, don’t hesitate to add a pinch.
- Reserved pasta water (½ cup): The secret to a silky, cohesive sauce that clings to every strand of pasta.
- Fresh basil or parsley (¼ cup, chopped): Fresh herbs brighten up the dish and make it feel restaurant-worthy.
- More Parmesan for serving: Because you can never have enough cheese—finish with a generous sprinkle.
How to Make Spaghetti with Crispy Zucchini
Step 1: Cook the Pasta
Start by boiling a big pot of salted water, then drop in the spaghetti and cook according to the package until al dente. Make sure to reserve half a cup of that starchy cooking water before you drain; it’s a lifesaver for your sauce later. Set the cooked spaghetti aside, and now the real fun begins!
Step 2: Bread the Zucchini
Line up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, salt, pepper, and garlic powder. Take each zucchini round and dredge it in flour, dip it into the egg, then press it firmly into the panko mixture—this triple dip is what will make your zucchini slices outrageously crunchy.
Step 3: Fry the Zucchini
Pour the olive oil into a large skillet and heat it over medium. Fry the breaded zucchini in batches—don’t crowd the pan—cooking each piece for about 2 to 3 minutes per side, or until they’re irresistibly golden and crisp. Transfer the finished slices to a paper towel-lined plate so they stay crispy while you finish everything else.
Step 4: Make the Flavored Sauce
Let’s turn that same skillet into a flavor powerhouse by melting in the butter, then gently sautéing the minced garlic and red pepper flakes (if you want a little heat). Let the garlic get fragrant but not browned—about a minute or two is all it needs to infuse the butter with its dreamy aroma.
Step 5: Toss Pasta and Finish
Add the drained pasta and reserved pasta water to the skillet, tossing everything together to form a silky sauce that hugs the spaghetti. Scatter in the chopped basil or parsley and season to taste. Now comes the grand finale: pile on those crispy zucchini and let everyone add extra Parmesan at the table for extra savoriness.
How to Serve Spaghetti with Crispy Zucchini
Garnishes
A final flurry of freshly grated Parmesan and a handful of vibrant basil or parsley instantly makes Spaghetti with Crispy Zucchini look (and taste) special. A sprinkle of flaky sea salt or an extra pinch of red pepper flakes can add another lift for the finishing touch.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed simply in lemon and olive oil, or some quickly toasted baguette slices to soak up any garlicky sauce left behind. For a classic Italian feel, try serving it with roasted cherry tomatoes or a platter of marinated olives.
Creative Ways to Present
If you’re feeling fancy, twirl each spaghetti portion into nests and top each with overlapping slices of crispy zucchini for a restaurant-worthy effect. Or, serve family-style on a big platter piled high, inviting everyone to help themselves to crunchy zucchini and plenty of fresh cheese.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store Spaghetti with Crispy Zucchini in an airtight container in the fridge for up to 3 days. Keep the zucchini and pasta separate if possible so the vegetables stay crispier.
Freezing
While the pasta and sauce freeze fairly well, fried zucchini tends to lose its crunch after thawing, so I recommend enjoying it fresh. If needed, freeze just the pasta mixture and add newly fried or baked zucchini when serving.
Reheating
To recapture the magic, gently reheat the pasta in a skillet with a splash of water or butter. Warm the zucchini slices separately in a toaster oven or air fryer for a few minutes to help them crisp up again before topping the pasta.
FAQs
Can I make Spaghetti with Crispy Zucchini gluten-free?
Absolutely! Just swap in your favorite gluten-free spaghetti and panko breadcrumbs—the results are still deliciously crunchy and satisfying. Most major grocery stores carry gluten-free options that work perfectly here.
What’s the best way to make the zucchini extra crispy?
For ultra-crispy zucchini, bake the breaded slices at 425°F for 20 minutes (flipping halfway) instead of pan-frying. This method keeps them crisp even if you’re making a big batch.
Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or even crispy chickpeas can be tossed in for a heartier meal, though the dish is delightfully satisfying on its own thanks to the Parmesan and egg in the coating.
What if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs or even crushed crackers, although the finished texture might be a bit less airy. Panko is worth seeking out if you want the ultimate crunch!
Is there a way to make Spaghetti with Crispy Zucchini in advance for a dinner party?
You can prep the breaded zucchini slices in advance and refrigerate them on a baking sheet for up to 6 hours before frying. The pasta and sauce can also be made ahead, but assemble everything just before serving so the zucchini stays crispy.
Final Thoughts
This Spaghetti with Crispy Zucchini is the kind of recipe you’ll want to return to all season long—it’s lively, comforting, and honestly a little bit addictive! Give it a try, and let the combination of creamy pasta and golden zucchini become a new favorite at your table. Happy cooking!
Print
Spaghetti with Crispy Zucchini Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Pan-Frying
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Enjoy a delightful twist on classic spaghetti with this recipe for Spaghetti with Crispy Zucchini. Crispy, breaded zucchini rounds add a flavorful crunch to this dish, complementing the tender pasta perfectly. Topped with Parmesan and fresh herbs, this vegetarian pasta dish is a satisfying and easy-to-make 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: Cook spaghetti in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside.
- Bread the zucchini: Dredge zucchini in flour, dip in beaten eggs, coat with panko, Parmesan, salt, pepper, and garlic powder.
- Cook the zucchini: Fry zucchini in olive oil until golden and crispy. Set aside on paper towels.
- Sauté garlic: In the same skillet, melt butter and sauté garlic and red pepper flakes.
- Combine: Add pasta and reserved water to the skillet. Toss to coat. Stir in herbs and season.
- Serve: Top pasta with crispy zucchini and Parmesan.
Notes
- For extra crispiness, bake the zucchini at 425°F for 20 minutes, flipping halfway through.
- You can use gluten-free breadcrumbs or pasta if needed.
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