Ingredients
Spaghetti – 1/2 pound
Zucchini – 2 medium, sliced
Egg – 1 large
Panko breadcrumbs – 1 cup
Parmesan cheese – 1/2 cup, grated
Lemon – zest and juice
Basil – handful, fresh
Mozzarella cheese – optional, shredded
Salt – to taste
Black pepper – to taste
Olive oil – as needed
Instructions
1. Preheat the oven to 400°F (200°C).
2. Slice the zucchini into thin rounds.
3. In a shallow bowl, beat the egg.
4. In another bowl, combine panko breadcrumbs, Parmesan cheese, salt, and pepper.
5. Dip each zucchini slice into the egg, then coat in the breadcrumb mixture.
6. Place the coated zucchini on a baking sheet lined with parchment paper, ensuring they do not overlap.
7. Drizzle with olive oil before baking.
8. Bake for 20 minutes or until golden and crispy.
9. Meanwhile, cook the spaghetti according to package instructions and drain.
10. Zest the lemon and squeeze out the juice.
11. Toss the hot spaghetti with the lemon zest, juice, and chopped basil.
12. Serve the spaghetti topped with crispy zucchini slices and optional mozzarella cheese.
Notes
🔪 Tip: Avoid overcrowding the zucchini on the baking sheet to ensure they turn crispy and golden.
🍋 Tip: Use fresh lemon zest to enhance the dish’s aroma and flavor.
⏲️ Tip: Serve immediately to enjoy the crispy zucchini with the melty mozzarella and perfectly cooked pasta.
- Prep Time: 15 minutes
- Baking Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking and Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 calories per serving
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg