Spaghetti with Crispy Baked Zucchini and Cheese Recipe
Introduction
This Spaghetti with Crispy Zucchini is a fresh twist on classic pasta night. Golden, crunchy zucchini rounds add texture and flavor, making this dish both comforting and exciting. It’s a simple way to elevate everyday spaghetti with a crispy, cheesy topping.
Ingredients
- 1/2 pound uncooked spaghetti
- 1 24-oz. jar of your favorite store-bought spaghetti sauce (about 2/3 of the 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 cheese of choice (shredded mozzarella, provolone, fresh mozzarella slices, or goat cheese)
- 1/4 cup fresh basil leaves for topping
Instructions
- Step 1: Cook the spaghetti according to package directions. Drain and toss with spaghetti sauce, adding extra olive oil, salt, and pepper to taste for enhanced flavor.
- Step 2: Preheat your oven to 400°F (200°C). Beat the egg in a large bowl, then add the zucchini slices and toss to coat evenly.
- Step 3: To the bowl, add panko breadcrumbs, Parmesan cheese, lemon zest, salt, pepper, Italian seasoning, and garlic powder. Toss again to coat the zucchini as much as possible with the mixture.
- Step 4: Spread the zucchini slices in a single layer on a baking sheet, leaving some space between slices. Spoon any remaining breadcrumb mixture around the zucchini. Drizzle everything with olive oil.
- Step 5: Bake for 15-20 minutes until the zucchini are golden brown and crisp.
- Step 6: Remove the baking sheet from the oven. Sprinkle your cheese of choice over the zucchini and return to the oven to bake or broil for an additional 5 minutes, until the cheese melts and bubbles.
- Step 7: Top with fresh basil leaves and optional extras like red pepper flakes or a drizzle of olive oil.
- Step 8: Serve the spaghetti in deep bowls and top each serving with a generous scoop of cheesy crispy zucchini and more fresh basil. Enjoy!
Tips & Variations
- Use fresh mozzarella slices for a creamy texture or goat cheese for a tangy twist.
- Adding lemon zest brightens the flavor, but you can leave it out if you prefer a more savory note.
- If zucchini moisture is a concern, pat slices dry with paper towels before coating.
- Try adding red pepper flakes for a little heat.
- For gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
Storage
Store leftover crispy zucchini and spaghetti separately in airtight containers in the refrigerator for up to 3 days. Reheat the zucchini in a 350°F (175°C) oven for 5-10 minutes to maintain crispness, and warm the spaghetti gently on the stove or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the crispy zucchini ahead of time?
Yes, you can prepare and bake the zucchini in advance. Store it in the refrigerator and reheat in the oven before serving to keep it crispy.
What cheese works best for this recipe?
Shredded mozzarella or provolone melts well and adds mild creaminess. Fresh mozzarella offers a fresh, soft texture, while goat cheese gives a tangy, rich flavor. Choose based on your preference.
Print
Spaghetti with Crispy Baked Zucchini and Cheese Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and satisfying vegetarian spaghetti recipe featuring crispy baked zucchini rounds coated in a flavorful breadcrumb mixture, topped with melty cheese and fresh basil. This dish combines perfectly cooked spaghetti tossed in rich store-bought sauce with golden, cheesy zucchini for a delightful textural contrast and vibrant Italian flavors.
Ingredients
Pasta and Sauce
- 1/2 pound of uncooked spaghetti
- One 24-oz. jar of your favorite store-bought spaghetti sauce (about 2/3rds of the jar)
- Extra olive oil, salt, and pepper to taste
Crispy Zucchini
- 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
- 1 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Olive oil for drizzling
Cheese & Garnish
- 1/2 cup of cheese (shredded mozzarella, provolone, fresh mozzarella slices, or goat cheese)
- 1/4 cup fresh basil leaves for topping
- Optional red pepper flakes for garnish
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and return to the pot or a large bowl. Toss with about 2/3rds of the spaghetti sauce, adding extra olive oil, salt, and pepper to taste to enhance the flavor. Set aside and keep warm.
- Prepare the Breadcrumb Coating: Preheat your oven to 400°F (200°C). In a large bowl, beat the egg. Add the sliced zucchini rounds and toss gently to coat all pieces with the egg.
- Coat the Zucchini: Add panko breadcrumbs, grated Parmesan cheese, lemon zest, salt, pepper, Italian seasoning, and garlic powder to the bowl. Toss everything together carefully to coat the zucchini slices as evenly as possible with the breadcrumb mixture.
- Bake the Zucchini: Arrange the coated zucchini slices spaced evenly on a baking sheet. Spoon any remaining crispy breadcrumb mixture around and on top of the zucchini slices. Drizzle generously with olive oil. Bake in the preheated oven for 15-20 minutes until the zucchini is tender and the coating turns golden brown and crispy.
- Add Cheese and Finish Baking: Remove the baking sheet from the oven and sprinkle your cheese of choice over the crispy zucchini. Return the pan to the oven and bake or broil for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and top the cheesy, crispy zucchini with fresh basil leaves and a drizzle of olive oil. Add red pepper flakes if desired. Serve the spaghetti in deep pasta bowls topped with a generous scoop of the crispy zucchini mixture and more fresh basil for a vibrant, aromatic finish.
Notes
- You can use any type of cheese you prefer for topping the zucchini, such as mozzarella, provolone, goat cheese, or fresh mozzarella slices.
- For extra flavor, consider adding red pepper flakes or a sprinkle of extra Parmesan when serving.
- To make cleanup easier, line your baking sheet with parchment paper or a silicone baking mat before baking the zucchini.
- The lemon zest in the breadcrumb mixture adds brightness but can be omitted if unavailable.
- Use panko breadcrumbs for the crispiest coating; regular breadcrumbs will work but may be less crunchy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: spaghetti recipe, crispy zucchini, baked zucchini, vegetarian pasta, Italian dinner, baked vegetable topping, easy weeknight dinner
