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 in salted water according to the package directions, then drain and toss with the sauce.
- Preheat the oven to 400°F (200°C).
- Beat the egg in a large bowl, add the zucchini and toss to coat. Add the panko, Parmesan, lemon zest and seasonings and toss to coat as much as possible.
- Spread the zucchini on a baking sheet with space between the pieces, spoon the crumbs over and around them, and drizzle with olive oil.
- Bake for 15-20 minutes until golden brown.
- Sprinkle the zucchini with your chosen cheese and bake or broil for a final 5 minutes.
- Serve the spaghetti in bowls topped with the crispy zucchini and fresh basil.
Summarized from Pinch of Yum's video. Watch it for the details.
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