Name: Spaghetti with Crispy Zucchini Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: Spaghetti: 12 ounces spaghetti Crispy Zucchini: 2 medium zucchinis (grated or finely chopped), 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 2 garlic cloves (minced), 1/4 teaspoon red pepper flakes (optional), 3 tablespoons olive oil (divided), 2 tablespoons unsalted butter, salt and freshly ground black pepper to taste, 1/4 cup chopped fresh basil or parsley, additional grated Parmesan for serving

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If you’re dreaming of a pasta dinner that balances lightness with a little decadence, Spaghetti with Crispy Zucchini absolutely deserves a spot on your table. This dish is a delightful blend of golden, pan-crisped zucchini, tender spaghetti, and the crave-worthy crunch of panko breadcrumbs, all tied together in a whisper of buttery, garlicky bliss. The freshness from bright herbs and a generous sprinkle of Parmesan makes every forkful taste like peak summer, no matter the season. If a quick, vegetables-meet-comfort dinner is calling your name, making Spaghetti with Crispy Zucchini just might become your new weeknight ritual.

Spaghetti with Crispy Zucchini Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is how each ingredient, though simple, brings so much to the table. From the slight bite of zucchini to the salty finish of Parmesan, every element adds to the dish’s character.

Spaghetti: Classic, sturdy, and the perfect vehicle for all the nutty, garlicky flavors.
Zucchinis (2 medium, grated or finely chopped): Once crisped, they turn sweet and add a welcome texture and fresh color.
Panko breadcrumbs (1/2 cup): These create that irresistible crunch, lightening up the whole dish.
Grated Parmesan cheese (1/4 cup + more for serving): Adds a savory, nutty richness; quality matters here!
Garlic (2 cloves, minced): Essential for aromatic depth—sautéed just until fragrant.
Red pepper flakes (1/4 tsp, optional): For a background heat that doesn’t overwhelm, but perks up every bite.
Olive oil (3 tablespoons, divided): Helps sauté the zucchini and brings everything together with fruity richness.
Unsalted butter (2 tablespoons): Melds the flavors and delivers extra silkiness to the sauce.
Salt and freshly ground black pepper: Don’t skip this; it sharpens all the other flavors.
Chopped fresh basil or parsley (1/4 cup): The finishing touch for color, aroma, and a herbal lift.

How to Make Spaghetti with Crispy Zucchini

Step 1: Cook the Spaghetti

Start by boiling a large pot of well-salted water. Toss in your spaghetti and cook until al dente—the noodles should have just a touch of firmness in the center. Before draining, scoop out about half a cup of the starchy pasta water (trust me, it’s liquid gold for the sauce!). Drain the spaghetti and set aside so it’s ready to absorb all those wonderful flavors.

Step 2: Crisp the Zucchini

Heat 2 tablespoons of olive oil in a broad skillet over medium. Add your grated or finely chopped zucchini and sprinkle in a pinch of salt. Let the zucchini cook, stirring only occasionally, until most of the moisture evaporates and those little shreds start to turn golden and crisp. About 6 to 8 minutes is perfect—the transformation from limp to lacy and caramelized is worth the wait.

Step 3: Toast the Breadcrumbs and Aromatics

Once your zucchini is crisped up, push it to the outer edge of the pan. Add the remaining olive oil to the center, along with minced garlic, red pepper flakes (if using), and panko breadcrumbs. Stir constantly—panko goes from pale to golden fast! In about 2 minutes, your kitchen will smell incredible, and the breadcrumbs will be deeply toasted and fragrant. Mix the zucchini and breadcrumbs together for a unified golden base.

Step 4: Toss the Pasta Together

Add the drained spaghetti right into the skillet, tossing with butter and that reserved pasta water. The water works magic, helping to create a light, glossy sauce that clings to each strand. Stir in the freshly grated Parmesan so it melts in, then season with salt and pepper. If you love things extra cheesy, don’t hesitate to add more Parmesan right here!

Step 5: Finish with Herbs and Serve

Take your pan off the heat and scatter over plenty of fresh chopped basil or parsley. The herbs brighten up the earthy, savory base and add a pop of color that makes the whole dish look as inviting as it tastes. You’re now officially ready to plate up—you’ve just made Spaghetti with Crispy Zucchini magic!

How to Serve Spaghetti with Crispy Zucchini

Garnishes

A final flourish of freshly grated Parmesan and a generous handful of torn basil or parsley will make each bowl of Spaghetti with Crispy Zucchini truly special. If you’re feeling fancy, a drizzle of good extra-virgin olive oil right before serving adds shine and a lovely aroma.

Side Dishes

This dish sings with a light salad—think arugula tossed with lemon and olive oil—or some grilled sourdough to scoop up stray bits of zucchini and breadcrumbs. For heartier appetites, a crisp glass of white wine or sparkling water with citrus goes beautifully on the side.

Creative Ways to Present

The beauty of Spaghetti with Crispy Zucchini is that it’s as pretty as it is easy. Twirl the pasta into little nests using tongs for a stunning presentation, or serve family-style in a big, colorful bowl so everyone can dig in. Add a poached egg or a few grilled chicken slices on top if you want a boost of protein.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let them cool to room temperature, then transfer to an airtight container. Refrigerate for up to three days. The zucchini will lose a bit of its crispness, but the flavors will settle and mingle beautifully.

Freezing

While spaghetti itself freezes well, Spaghetti with Crispy Zucchini is best enjoyed fresh—freezing tends to soften the zucchini and can make the breadcrumbs soggy. If you do choose to freeze, use freezer-safe containers and plan to eat within one month for best taste and texture.

Reheating

Reheat gently on the stove over low heat, adding a splash of water or a drizzle of olive oil to help loosen things up. Stir frequently to avoid sticking, and if you like, toss in a handful of fresh breadcrumbs or herbs for extra crunch and flavor before serving again.

FAQs

Can I make Spaghetti with Crispy Zucchini gluten-free?

Absolutely! Just use your favorite gluten-free spaghetti and gluten-free panko or breadcrumbs. The taste and texture will be just as delicious as the classic version.

How do I get my zucchini really crispy?

Make sure you don’t overcrowd the pan and resist the urge to stir too often, so the zucchini has time to brown. Cooking over medium heat and using enough oil will also help achieve that perfect crisp.

Can I use a different pasta shape?

Certainly! While Spaghetti with Crispy Zucchini traditionally uses spaghetti, shapes like linguine, fettuccine, or even short pasta like penne all work. Just keep the sauce-to-pasta ratio in mind for ultimate flavor in every bite.

Is there a way to add more protein?

Yes! Try topping the finished dish with a poached egg, grilled chicken, or even stir in some white beans for a vegetarian protein boost. It’s an easy way to turn Spaghetti with Crispy Zucchini into a heartier meal.

Can I prepare the zucchini in advance?

Grate or chop the zucchini ahead of time and keep it stored in an airtight container in the fridge for up to a day. Wait to cook it until just before you’re ready to assemble the dish to preserve its texture and flavor.

Final Thoughts

I can’t recommend Spaghetti with Crispy Zucchini enough—it’s easy, incredibly flavorful, and the kind of meal that earns instant fans. Whether you’re looking for a quick weeknight staple or a fresh way to showcase seasonal zucchini, give this recipe a try and let it become your next kitchen favorite.

Spaghetti with Crispy Zucchini Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Indulge in a delightful and easy-to-make pasta dish with this recipe for Spaghetti with Crispy Zucchini. The combination of tender spaghetti, crispy zucchini, and flavorful Parmesan cheese is sure to please your taste buds. Perfect for a quick weeknight meal or a relaxed weekend dinner.

Ingredients

Spaghetti:

12 ounces spaghetti

Crispy Zucchini:

2 medium zucchinis (grated or finely chopped), 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 2 garlic cloves (minced), 1/4 teaspoon red pepper flakes (optional), 3 tablespoons olive oil (divided), 2 tablespoons unsalted butter, salt and freshly ground black pepper to taste, 1/4 cup chopped fresh basil or parsley, additional grated Parmesan for serving

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Instructions

Cook the spaghetti: In a large pot of salted boiling water, cook the spaghetti until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Prepare the zucchini: Heat olive oil in a skillet, cook grated zucchini until golden and crisp. Add garlic, red pepper flakes, and breadcrumbs. Cook until golden brown.
Combine ingredients: Add drained spaghetti, butter, and reserved pasta water to the skillet. Toss together, then stir in Parmesan cheese. Season with salt and pepper.
Serve: Top with fresh basil or parsley and extra Parmesan cheese before serving.