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

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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.