Spaghetti with Crispy Zucchini is a light yet satisfying pasta dish that brings together golden-fried or oven-crisped zucchini with garlic, basil, cheese, and a touch of lemon. It’s a delicious way to enjoy fresh, seasonal zucchini in a recipe that’s simple, wholesome, and packed with flavor.
Why You’ll Love This Recipe
- Crispy zucchini contrasts beautifully with tender spaghetti
- Bursting with fresh garlic, basil, and lemon notes
- Easy to prepare with a short ingredient list
- Versatile enough for variations or add-ins
- Perfect for vegetarians or anyone seeking a lighter pasta dish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 225 g spaghetti
- 1–2 medium zucchini, sliced thinly
- 1 egg (for breading, optional)
- Panko breadcrumbs (for oven-baked version)
- Parmesan or provolone cheese, grated
- Olive oil (or sunflower oil for frying)
- 2 cloves garlic, minced
- Fresh basil leaves, torn
- Lemon zest and juice (optional)
- Salt and pepper
Directions
- Prep the zucchini:
- For oven-baked: Coat zucchini slices with egg and panko. Arrange on a baking tray, drizzle with olive oil, and bake at 200°C (400°F) for 15–20 minutes until golden and crisp.
- For pan-fried: Lightly flour zucchini slices, then fry in hot oil until crisp and browned. Drain on paper towels.
- Cook the spaghetti:
Boil spaghetti in salted water until al dente. Reserve ½ cup of pasta water before draining. - Make the sauce:
Sauté garlic in olive oil until fragrant. Add a splash of pasta water, then mix in cheese and toss in the spaghetti. Stir to emulsify. - Combine:
Toss in the crispy zucchini, basil, and lemon zest or juice. Adjust seasoning with salt and pepper. - Serve:
Plate and top with extra cheese and basil.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 20–30 minutes
- Total time: 35–45 minutes
Variations
- Use provolone instead of Parmesan for a richer flavor
- Add a touch of cream to make it saucier
- Include cherry tomatoes or spinach for more veggies
- Top with breadcrumbs for extra crunch
- Add grilled chicken or shrimp for protein
Storage/Reheating
- Store pasta and zucchini separately in the fridge for up to 2 days
- Reheat pasta gently with a splash of water or oil
- Crisp zucchini in the oven or air fryer before serving
FAQs
1. Can I use another pasta type?
Yes, linguine, fettuccine, or penne work well too.
2. Is this dish vegetarian?
Yes, it’s vegetarian as long as your cheese doesn’t contain animal rennet.
3. How do I get the zucchini crispy?
Use high heat and avoid crowding the pan or tray. Drain on paper towels after cooking.
4. Can I make this dish vegan?
Yes, use egg-free binding like aquafaba and vegan cheese alternatives.
5. Do I have to use breadcrumbs?
Not necessarily—zucchini can be crisped by frying without breading.
6. What’s the best cheese for this dish?
Parmesan, provolone, or Pecorino Romano are all great choices.
7. Can I add meat to this recipe?
Yes, grilled chicken or pancetta make great additions.
8. Can I prepare zucchini in advance?
Yes, fry or bake ahead and reheat just before combining with pasta.
9. Does lemon juice make a difference?
It adds a refreshing brightness that balances the rich cheese and oil.
10. Can I use store-bought zucchini chips?
They can be a quick alternative, but homemade gives better texture and flavor.
Conclusion
Spaghetti with Crispy Zucchini is a quick, versatile pasta that celebrates seasonal ingredients with elegance and ease. Whether you bake or fry the zucchini, this dish delivers delightful texture and rich, savory flavor that’s perfect for any occasion.
PrintSpaghetti with Crispy Zucchini
Tender spaghetti tossed with golden, crispy zucchini slices in a light garlic‑olive oil sauce—fresh, flavorful, and quick to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Boiling, Pan‑frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 300 g spaghetti
- 2 medium zucchini (about 300 g), sliced into ½ cm rounds
- 3 Tbsp olive oil, divided
- 3 cloves garlic, thinly sliced
- ¼ tsp chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 Tbsp grated Parmesan (plus extra for serving)
- Zest of ½ lemon
- Fresh basil or parsley leaves, torn, for garnish
Instructions
- Cook spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Reserve ½ cup pasta water, then drain.
- While pasta cooks, heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add zucchini slices in a single layer, season lightly with salt, and fry 2–3 minutes per side until golden and crisp. Work in batches if needed; transfer to a plate.
- Reduce heat to medium, add remaining 1 Tbsp olive oil to the skillet. Add garlic and chili flakes; sauté 1 minute until fragrant—don’t burn the garlic.
- Add cooked spaghetti, crispy zucchini, reserved pasta water, lemon zest, and Parmesan to the skillet. Toss well to combine, letting the sauce thicken slightly. Season with salt and pepper to taste.
- Transfer to serving plates, sprinkle with extra Parmesan and fresh basil or parsley. Serve immediately.
Notes
- For extra flavor, add a splash of fresh lemon juice before serving.
- Swap zucchini with yellow squash if preferred.
- Make it vegan by skipping the Parmesan or using a plant‑based alternative.
- Leftovers reheat well—just add a splash of pasta water to loosen before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 10 mg