From: Woman's Day US
Yields:
4
Prep Time:
10 mins
Total Time:
20 mins
Cal/Serv:
496
It's hard to trump tasty strands of spaghetti, but this zucchini topping just might. Tossed with garlicky homemade bread crumbs, crushed red pepper, oil and salt, and baked until golden brown, it's utterly delectable.
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Ingredients
- 12 oz. spaghetti
- 3 Tbsp. olive oil
- 2 1/2 slice fresh bread
- 2 clove garlic
- 4 small zucchini (about 1 lb total)
- 1/4 to 1/2 tsp crushed red pepper
- kosher salt
- 1/4 cup grated Parmesan (1 oz)
- 1/4 cup flat-leaf parsley
- 1 Tbsp. grated lemon zest
Directions
- Step 1Heat oven to 425°F. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbsp of the oil.
- Step 2Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
- Step 3In a large bowl, toss the zucchini, red pepper, remaining 2 Tbsp oil and ½ tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the zucchini is tender and golden brown, 10 to 12 minutes.
- Step 4Toss the pasta with the zucchini mixture, parsley and lemon zest.
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