Description
This Crispy Zucchini Spaghetti is an incredible Italian-inspired vegetarian pasta dish that combines crispy golden zucchini with al dente spaghetti, fragrant garlic, and a light Parmesan sauce. Enhanced with crunchy panko breadcrumbs and fresh herbs, it’s a delightful yet simple meal perfect for a quick weeknight dinner or a summer gathering.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Zucchini & Toppings
- 2 medium zucchinis (grated or julienned)
- 1/4 cup panko breadcrumbs
- Chopped fresh basil or parsley (for garnish)
- Extra Parmesan cheese (for serving)
Cheese
- 1/2 cup grated Parmesan cheese
Seasonings & Oils
- 3 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 3 tablespoons olive oil (divided)
- Salt and black pepper to taste
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Prepare Crispy Zucchini: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the grated or julienned zucchini and cook for 5 to 7 minutes, stirring occasionally, until the zucchini turns golden brown and crispy. Season with salt and black pepper, then transfer the zucchini onto a paper towel-lined plate to drain excess oil.
- Sauté Garlic and Red Pepper: Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant but not browned.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet and toss well to coat the noodles evenly with the garlic oil. Stir in the grated Parmesan cheese along with enough reserved pasta water to create a light, silky sauce that clings to the pasta.
- Add Crispy Zucchini and Finish: Gently fold the crispy zucchini into the pasta mixture. Sprinkle the panko breadcrumbs over the top for an added crunchy texture. Garnish with chopped fresh basil or parsley and a generous extra sprinkle of Parmesan cheese.
- Serve: Serve the dish immediately while warm, ensuring every serving gets plenty of zucchini, cheese, and crunchy breadcrumbs for a perfect balance of flavors and textures.
Notes
- For extra crispiness, consider baking or air-frying the zucchini shreds before adding them to the pasta.
- Add a squeeze of fresh lemon juice or a handful of toasted pine nuts to enhance the flavor profile.
- You can substitute whole wheat or gluten-free pasta according to your dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 15mg
