Spaghetti with Crispy Zucchini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti topped with crispy, breaded and baked zucchini slices, finished with fresh herbs and melted mozzarella. The zucchini is golden and crunchy while the pasta soaks up herby flavors. A light summer pasta with fresh vegetables as the star.
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Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1267mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 436mg
- Calcium
- 175mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1267MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.