This is one of those meals I look forward to every summer. Fresh zucchini, breaded and baked until perfectly crisp, piled onto a steaming bowl of spaghetti tossed in your favorite sauce and topped with gooey melted cheese. It’s simple, comforting, and the best way to celebrate the end of zucchini season in style.

I make this every time my garden starts producing zucchini faster than I can keep up. It’s become a little family tradition around here: the kids help dredge the zucchini in panko, and we all gather around the table for second helpings.

This is dinner the way I like it: easy, satisfying, and just a little bit special.

Why This Recipe Is Always on Repeat at My House

Honestly, there’s something about the contrast of textures that makes this dish irresistible. The spaghetti is saucy and soft, while the zucchini is golden and crisp.

I love that it feels a bit indulgent without actually being fussy. No deep-frying, just a simple bake in the oven.

And you can play with the cheeses however you want. I sometimes do a classic mozzarella for those melty strands, or crumble in goat cheese for a creamy tang that makes the dish feel fancy without any extra work.

It’s one of those meals that pleases everyone—my toddler, my husband, and me, all equally happy with our bowls in front of us.

Ingredients You Probably Already Have

I’m all about using what’s in the fridge and pantry. That’s the best part of this meal—it’s truly no-stress.

Here’s what you’ll need:

• Spaghetti – any shape works, honestly. I’ve even done linguine and penne when that’s what was in the cupboard.
• Your favorite jarred pasta sauce – I’ve used everything from classic marinara to spicy arrabbiata. Even leftover homemade sauce works great.
• Zucchini – pick firm, fresh ones. If you grow them in the backyard, you know they show up all at once!
• Panko breadcrumbs – for that unbeatable crunch. Regular breadcrumbs work in a pinch.
• Egg – to help the breading stick.
• Italian seasoning – I love this shortcut for easy flavor.
• Parmesan – salty, nutty, and perfect for the breading.
• Garlic powder – because garlic is always a good idea.
• Lemon zest – just a little, to brighten everything up.
• Cheese for topping – mozzarella, goat cheese, or whatever you like.

How I Like To Cook This Dish

Cooking this isn’t complicated, which is exactly how I want my weeknight meals to be.

Here’s how it goes in my kitchen:

1. Boil the Pasta:
Get that pot of water going first. Salt it well. Cook your pasta until it’s al dente and toss it with your chosen sauce. I usually warm the sauce separately to make sure everything’s nice and hot.

2. Prep and Bake the Zucchini:
I slice the zucchini into rounds or half-moons, depending on my mood. Then I dip them in beaten egg, coat them in a mix of panko, Parmesan, Italian seasoning, garlic powder, and lemon zest.

I lay them on a sheet pan lined with parchment and bake until they’re golden and crispy. If I’m feeling lazy, I’ll spray them lightly with oil to help them crisp better.

3. Pile It All Together:
Once the pasta is twirled into bowls, I heap those crispy zucchini pieces on top and sprinkle a bit of extra cheese. Fresh basil or parsley is my finishing touch—it makes it look so inviting.

4. Add Little Extras:
Sometimes I’ll squeeze on fresh lemon juice or shake on red pepper flakes to liven it up. That’s totally optional, but I recommend trying it once.

Practical Tips From My Own Kitchen

• Use Smaller Zucchini: The smaller they are, the sweeter and less watery they’ll be. Huge garden zucchinis work, but I usually scoop out the seeds before slicing.
• Crisping Hack: Don’t overcrowd the sheet pan. I learned this the hard way—give the zucchini room so the panko coating crisps up beautifully.
• Cheese Swap: Goat cheese is amazing here for a creamy, tangy twist. Feta works too if you like a sharper kick.
• Easy Clean-Up: Line the sheet pan with parchment or foil so you’re not scrubbing off baked-on cheese later.

Make-Ahead and Leftovers

Truthfully, these zucchini bites are best hot and crispy right from the oven.

But life happens, and I’ve stored them in the fridge plenty of times. The coating softens a bit, but if you reheat them in the oven or air fryer, they crisp back up decently.

If you’re packing lunch for the next day, just keep the pasta and zucchini separate and combine them after reheating.

I sometimes make extra zucchini just to snack on straight from the fridge, even if they’re not as crispy the next day.

How I Serve This for Dinner

This is such a satisfying one-bowl meal that I often don’t add anything else. But when we’re hosting friends or family, I might serve it with:

• A simple green salad with a sharp vinaigrette
• Garlic bread or a crusty baguette
• A cold glass of white wine or iced tea for a relaxed vibe

It’s the kind of meal that makes everyone feel welcome at the table.

Frequently Asked Questions (With My Honest Answers)

Can I make this gluten-free?
Yes! I use gluten-free pasta all the time. Just swap the panko for a gluten-free breadcrumb—there are some great options now.

What about adding meat?
Absolutely. Store-bought meatballs are my go-to on busy nights. You can even roast some Italian sausage links on the same pan as the zucchini for a heartier meal.

Yield: 4

Spaghetti with Crispy Zucchini

Print

There’s something magical about late summer dinners, especially when garden-fresh zucchini is involved.

Prep Time 45 minutes

Total Time 45 minutes

Ingredients

• 1 zucchini, sliced into ¼-inch rounds (yields about 2–3 cups)
• 1 large egg
• 1 cup panko breadcrumbs
• ½ cup shredded cheese (mozzarella, provolone, or even goat cheese)
• ½ pound spaghetti
• ½ cup grated Parmesan cheese (optional)
• 1 teaspoon Italian seasoning
• 1 teaspoon salt and pepper, to taste
• ½ teaspoon garlic powder
• 1 tablespoon lemon zest (optional, but brightens the flavor)
• ¼ cup fresh basil, for garnish
• Olive oil, for drizzling
• About ⅔ of a 24-ounce jar of your favorite spaghetti sauce

Instructions

1. Get the pasta going: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Once drained, toss it with your favorite tomato sauce, and if you like, add a splash of olive oil and a pinch of salt and pepper to round out the flavors.
2. Crisp the zucchini: Preheat your oven to 400°F (200°C). In a large mixing bowl, beat the egg and add in the sliced zucchini. Toss to coat. In another bowl, mix the panko, Parmesan, Italian seasoning, garlic powder, lemon zest, salt, and pepper. Add this mixture to the zucchini and toss again until the slices are evenly coated.
3. Bake until golden: Spread the coated zucchini slices out on a baking sheet, giving them space so they crisp up nicely. Sprinkle any leftover breadcrumb mixture over the top and drizzle everything with olive oil. Bake for 15–20 minutes, or until the zucchini is golden and crunchy.
4. Add cheese and finish baking: Once crisp, remove the tray from the oven and sprinkle your cheese of choice over the zucchini. Pop it back in for another 5 minutes until the cheese is perfectly melty. You can broil briefly for extra crisp edges if desired.
5. Assemble and serve: Spoon the saucy spaghetti into bowls, top with a generous portion of the cheesy, crispy zucchini, and finish with fresh basil leaves. A drizzle of olive oil or a pinch of red pepper flakes wouldn’t hurt either.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 427Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 74mgSodium 1413mgCarbohydrates 51gFiber 5gSugar 10gProtein 18g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

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Does it work as leftovers?
The zucchini loses some crunch but tastes just as good. I’ve reheated the leftovers in the oven the next day with great results.

I hope you enjoy making this as much as I do. It’s one of those recipes that feels like a small celebration at the end of a busy day. Let me know how you put your own spin on it.

Try other Zucchini recipes:

• Roasted Mexican Zucchini
• Korean Zucchini Kimchi
• Baked Cheesy Zucchini Bites