Empty My Fridge
Spaghetti with Crispy Zucchini
Ingredients
- Spaghetti½ lb + 1
- Zucchini1
- Egg1
- Breadcrumb1 cup
- Parmesan cheese · grated½ cups
- Lemon1 tbsp
- Salt
- Black pepper
- Italian seasoning1 tsp
- Garlic powder½ tsp
- Cheese · shredded½ cups
- Basil¼ cups
Instructions
- Cook the spaghetti following the package directions. Drain it and toss with the sauce, adding extra olive oil, salt and pepper to taste if you like.
- Preheat the oven to 400°F. In a large bowl, beat the egg, add the zucchini and toss to coat.
- Add the panko, Parmesan, lemon zest and spices to the zucchini and toss to coat as much as possible.
- Spread the zucchini on a baking sheet with space between the rounds, spoon the crumb mixture on and around them, and drizzle with olive oil. Bake for 15 to 20 minutes, until golden brown.
- Take the pan out of the oven. Sprinkle the cheese over the zucchini and return to the oven or broil for a final 5 minutes.
- Top with fresh basil leaves, and more olive oil or red pepper flakes if you like. Serve the spaghetti in deep bowls topped with the crispy zucchini.
Summarized from Pinch of Yum's video. Watch it for the details.
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