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Spaghetti with Crispy Zucchini

  • Author: Lindsay
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


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! 


Units Scale
  • 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 23 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


  1. 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.
  2. 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.
  3. 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. 
  4. 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