Spaghetti with Crispy Zucchini

• of uncooked spaghetti0.5 pound
• one 24-oz. jar of your favorite store-bought spaghetti sauce (I usually use about 2/3rds of a jar)24 oz
• zucchini, cut into 1/4 inch-thick rounds (about 2-3 cups)1
• egg↗1
• panko breadcrumbs↗1 cup
• grated Parmesan cheese0.5 cup
• lemon zest↗1 tablespoon
• salt and pepper to taste1 teaspoon
• Italian seasoning↗1 teaspoon
• garlic powder↗0.5 teaspoon
• of some kind of cheese - I like shredded mozzarella and provolone, but fresh mozzarella slices are great and goat cheese is also amazing0.5 cup
• fresh basil leaves for topping↗0.25 cup

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil. Mwah.