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This was to die for! I loved the simplicity of it and the flavors were perfect. I used Raos sauce and didn’t use the extra mozzarella cheese (but only because I didn’t have any). 10/10 recommend! Perfect weeknight meal.
Winston
Hi-ho! It’s crispy zucchini spaghetti day, which means a big happy plate of steamy, twirly, saucy spaghetti (nothing too fancy here) piled high with roasty zucchini pieces surrounded by crispities of golden panko layered with a blanket of melted cheese and some bits of fresh basil.
It’s crunchy, summery, gardeny, cheesy in whatever way you want it to be cheesy (goat cheese, anyone?), steamy and satisfying, and totally perfect for a very hungry night because spaghetti doesn’t let us down.
Also: it’s very SOS-able.
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We’ve been a part of a CSA this summer, which has been delicious and super fun for my toddler who loves the mystery of finding out “what’s in the box” week after week. It has also taken my relationship with zucchini to new heights. I practically need a new zucchini recipe every single day in order to keep up with the amount that we’re getting in our CSA boxes each week, and me and my zucchini are really progressing on our journey together.
One of our favorite ways to eat zucchini this summer has been zucchini fries or zucchini chips, and so you can understand that it was only just a matter of time until things evolved into a faster, lower maintenance, highly-delicious pasta-based way to eat more zucchini.
Can every day be crispy zucchini spaghetti day?
I just love summer produce so much.
Because zucchini slices laced with crispy panko, Italian seasoning, Parmesan, garlic powder, and some lemon zest and blanketed under a bubbly little cheese quilt just sort of takes on a life of its own.
*grabs a piece hot off the pan*
*grabs another piece*
*and a few more*
A Very SOS-Friendly Ingredient List
Everything on your ingredient list is likely already in your pantry:
- spaghetti
- store-bought spaghetti sauce
- zucchini
- panko
- egg
- Italian seasoning
- any cheese for topping, like Mozzarella for the melty goodness, or goat cheese for the creamy tang
How To Make Spaghetti with Crispy Zucchini
To make this happen you’re going to have two main spots you’re working on (and I use the term “working on” very loosely):
- Your pasta pot (boil spaghetti / mix with sauce)
- Your sheet pan (toss zucchini with panko and spices, bake until yummy)
And with minimal effort, look at what you’re eating for dinner: a hot, twirly bowl of spaghetti loaded high with cheesy zucchini crispities and fresh basil. Add some extra lemon juice or red pepper flakes to wake it all up and this is not a sad dinner situation.
I have lost track of how many times my husband AND my toddler have gone back for seconds on this. The table just falls silent in delight as we slurp, twirl, and crunch, which, in my life right now, is the best kind of SOS dinner.
Spaghetti with Crispy Zucchini: FAQs
Just sub your favorite gluten-free pasta and use gluten-free breadcrumbs.
Sure can! Some delicious store-bought meatballs would be a really SOS-friendly option here.
The zucchini might not stay as crispy as when you first make it, but if you’re still rocking that work-from-home life, you could pop the zucchini crispities in the oven to reheat for a few minutes the next day and pop them on top of your noodles.
Spaghetti with Crispy Zucchini
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
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!
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
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
Keywords: zucchini recipe, spaghetti, spaghetti and zucchini
More Zucchini Recipes To Close Out Summer
- Creamy Garlic Roasted Red Pepper Pasta (a vegan pasta DREAM)
- Lemon Poppyseed Zucchini Bread (lemon-loaded and full of love)
- Summer Chipotle Corn Chowder (chock-full of fresh summer veg)
- Feel-Good Zucchini Muffins (easy, wholesome, and so tasty)
Time To Show You Off!
So good! Both my husband and I enjoyed it. I would love to share with my sister. I don’t see a share button. Am I just missing it?
Made this super easy + simple dish tonight for dinner and it was one of the best meals I’ve had in a looong time. That crispy zucchini was 💯! Thanks for sharing it!
Made this tonight. Followed recipe exactly. It was okay. Nothing special. MUCH easier to coat the zucchini in stirred egg, then dip into bread crumb mixture in sepate bowl before placing on pan. After cooking, I added the cheese & broiled for 2 min. I thought it would taste better than it did.
Hi Lindsay! I love your recipes, as does my whole family. Thank you! I’m curious if you could suggest a protein to accompany this meal? (animal protein is fine) . Thanks!
These crispy chicken cutlets would be great!
all the yummy flavors and crispiness. loved it! thank you! used chickpea pasta.
Is it one tsp of salt and one tsp of pepper? Or one tsp of both combined? Not sure with how it is written. Thanks!
Hi! It’s combined, so 1/2 teaspoon each.
Has anyone tried doing the zucchini in an air fryer? It’s so hot to turn my oven on!
Referring to zucchini as ‘crispities’… I feel like you get my soul <3
DELICIOUS! Made this last night and could not stop snacking on the zucchini – ate half the pan before dinner!
used both zucchini and yellow squash, no parmesan, GF panko and GF spaghetti. yum
Wow. This is good! My husband admitted he wasn’t excited when he saw I was making zucchini, but retracted his statement when he ate this. We both agree it is delicious. A great (and different) way to eat zucchini. I even shared a bite with a co-worker, who smelled it heating up, said what is that, and now plans to make this recipe as well!
This recipe was soooo amazing and simple! Definitely going on my summer meal rotation!
I made this tonight and it was perfect. We (me and my teenage son) loved every bite, it was so crunchy, so cheesy and so delicious, I almost forgot I was eating courgettes 😂
The whole family loved this one. What a great way to raise the bar on spaghetti night. Thanks pinch of yum!!!
This was every bit as delicious as I was hoping it would be! I made it last night, and I’m making it again tonight. Such a crowd pleaser & so, so easy! 5 stars.
Delicious! Served with burrata.
I slightly undercooked zucchini, don’t like it too soft
This looks so good and so easy! I love it.
Super easy and great! All the kids loved it and mama is grateful for an easy, tasty, veggie included meal!!
Yum, a nice refreshing way to use up some zucchini. As always, the PoY team hits it out of the park with flavor! But I’d make a few tweaks next time-
– coat the zucchini in egg & spread on the pan BEFORE adding panko & fixins (would need two eggs). As-is is kinda messy? I ended up using my hands because I am, in fact, a raccoon.
– broil for 3-4 min (or just keep an eye on it!) My broiler might just be trying to be compensating for something though.
The lemon zest really made me dance while cooking, though. That little bit was enough to have smell memories from my favorite restaurants.
It looks so good and easy.. I am going to make it soon.
I just got a few zucchini! I will try your recipe!
Spaghetti makes great after an invigorating 1 hour workout.
So good. Remember to cut the zucchini into your pasta and blend, Crispy yumminess everywhere
This is, hands down, my favorite way to eat zucchini. Not only is the zucchini great on pasta, it’s also amazing on eggs. I come back to this recipe every summer and wonder why I don’t also make it the rest of the year.
I’m in love with the way these ingredients complement each other – a culinary masterpiece.