Spaghetti with Crispy Zucchini

Name: Spageti dengan Zucchini Renyah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/2 pound of uncooked spaghetti; one 24-oz. jar of your favorite store-bought spaghetti sauce (I usually use about 2/3rds of a jar); 1 zucchini, cut into 1/4 inch-thick rounds (about 2-3 cups); 1 egg; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese (optional); 1 tablespoon lemon zest (optional); 1 teaspoon salt and pepper to taste; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 cup of some kind of cheese – I like shredded mozzarella and provolone, but fresh mozzarella slices are great and goat cheese is also amazing; 1/4 cup fresh basil leaves for topping

This Spaghetti with Crispy Zucchini is the perfect end-of-summer song! It doesn't get much better than fresh summer zucchini coated in a crispy, cheesy breading piled high on top of spaghetti with fresh herbs. YUM!

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

1/2 pound of uncooked spaghetti
one 24-oz. jar of your favorite store-bought spaghetti sauce (I usually use about 2/3rds of a jar)
1 zucchini, cut into 1/4 inch-thick rounds (about 2-3 cups)
1 egg
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese (optional)
1 tablespoon lemon zest (optional)
1 teaspoon salt and pepper to taste
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 cup of some kind of cheese – I like shredded mozzarella and provolone, but fresh mozzarella slices are great and goat cheese is also amazing
1/4 cup fresh basil leaves for topping

Steps

Cook the spaghetti according to package directions. Drain and toss with sauce. I like to add extra olive oil, salt, and pepper to taste to just kick things up a notch.
Preheat the oven to 400 degrees. Beat the egg in a large bowl; add zucchini and toss to coat. Add panko, Parmesan, lemon zest, and spices. Toss to coat as much as possible. Transfer to a baking sheet – arrange the zucchini with some space between, and spoon the crispity crumbles on and around the zucchini. Drizzle with olive oil. Bake for 15-20 minutes until nice and golden brown.
Remove pan from the oven. Sprinkle with your cheese of choice and return to bake or broil for a final 5 minutes. Top with fresh basil leaves, more olive oil, red pepper flakes, etc.
Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil. Mwah.

Nutrition Facts (per serving)

Macronutrients

Calories47924% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 4.523

Per Serving Rp 1.131/serving

🏠 Save ~Rp 9.046 compared to buying!

📋 Price Breakdown (25% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
of uncooked spaghetti	0.5 pound	-	-
one 24-oz. jar of your favorite store-bought spaghetti sauce	-	-	-
zucchini	1	-	-
egg	1	-	-
panko breadcrumbs	1 cup	-	-
grated Parmesan cheese	0.5 cup	-	-
lemon zest	1 tablespoon	-	-
salt and pepper to taste	1 teaspoon	Rp 35.000/kg	Rp 175
Italian seasoning	1 teaspoon	-	-
garlic powder	0.5 teaspoon	Rp 8.000/100g	Rp 200
of some kind of cheese – I like shredded mozzarella and provolone	0.5 cup	Rp 35.000/kg	Rp 4.148
fresh basil leaves for topping	0.25 cup	-	-