Recipe: Spaghetti With Roasted Zucchini

Spaghetti With Roasted Zucchini

Serves 4


12 ounce(s) spaghetti

  • 3 tablespoon(s) olive oil
  • 2 1/2 slice(s) fresh bread,  torn into 1-in. pieces
  • 2 clove(s) garlic,  smashed
  • 4 small zucchini (about 1 lb total),  sliced 1/4 in. thick
  • 1/4 to 1/2 tsp crushed red pepper
  • Kosher salt
  • 1/4 cup(s) grated Parmesan (1 oz)
  • 1/4 cup(s) flat-leaf parsley,  chopped
  • 1 tablespoon(s) grated lemon zest


  1. Heat 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.
  2. Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
  3. In 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.
  4. Toss the pasta with the zucchini mixture, parsley and lemon zest.

tips & techniques

For a one-pan meal, skip the pasta and toss 1 lb large raw peeled and deveined shrimp with the zucchini and bread crumb mixture before roasting.


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