Spaghetti with Crispy Zucchini

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

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

步驟

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.

營養

• 卡路里: 479
• 總脂肪: 9.9 g
• 飽和脂肪: 4 g
• 反式脂肪: 0 g
• 膽固醇: 62.9 mg
• 鈉: 1591.1 mg
• 總碳水化合物: 73 g
• 膳食纖維: 5.9 g
• 總糖: 9.6 g
• 蛋白質: 23.3 g