Dinner for 4

Spaghetti with Crispy Zucchini

Name: Spaghetti with Crispy Zucchini
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/2 lb uncooked spaghetti; 1 jars (24 oz) your favorite store-bought spaghetti sauce; 1 zucchini; 1 egg; 1 cup panko breadcrumbs; 1/2 cup grated parmesan cheese (optional); 1 tbsp lemon zest (optional); 1 tsp salt and pepper to taste (optional); 1 tsp italian seasoning; 1/2 tsp garlic powder; 1/4 cup fresh basil leaves for topping (optional)

Spaghetti and tomato sauce pair with breaded zucchini slices baked until crisp and topped with melted cheese.

$1.40per serving $

45 minstart to table

4servings

Italian Vegetarian Kid-friendly Budget Family Dinners

Ingredients

1/2 lb uncooked spaghetti
1 jars (24 oz) your favorite store-bought spaghetti sauce
1 zucchini
1 egg
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese (optional)
1 tbsp lemon zest (optional)
1 tsp salt and pepper to taste (optional)
1 tsp italian seasoning
1/2 tsp garlic powder
1/4 cup fresh basil leaves for topping (optional)

Steps

Heat the oven to 425 F and line a baking sheet with oil.
Slice the zucchini into rounds, dip them in beaten egg, and coat them with panko, parmesan, Italian seasoning, and garlic powder.
Bake the zucchini on the sheet for 20 minutes, turning once halfway through.
Boil the spaghetti in salted water until tender, then drain it.
Simmer the spaghetti sauce in a 2-quart saucepan for 10 minutes.
Toss the spaghetti with the sauce, top it with zucchini and mozzarella, and broil for 2 minutes until the cheese melts.