Sunday Supper: Spaghetti with Roasted Zucchini

  • Updated: July 12, 2014 - 2:00 PM

Spaghetti With Roasted Zucchini

Serves 4.

Note: From “Woman’s Day Easy Everyday Dinners.”

• 12 oz. spaghetti

• 3 tbsp. olive oil, divided

2 (1/2 in. thick) slices fresh bread, torn into 1-in. pieces

• 2 garlic cloves, smashed

4 small zucchini (about 1 lb. total), sliced 1/4 in. thick

1/4 to 1/2 tsp. crushed red pepper flakes

• Kosher salt

• 1/4 c. grated Parmesan (1 oz.)

1/4 c. fresh flat-leaf parsley, chopped

• 1 tbsp. grated lemon zest


Heat oven to 425 degrees. Cook pasta according to package directions. Drain pasta and return it to the pot; toss with 1 tablespoon oil.

Meanwhile, in a food processor, pulse the breadcrumbs and garlic until the bread forms coarse crumbs and the garlic is chopped.

In a large bowl, toss zucchini, crushed red pepper, remaining 2 tablespoons oil and 1/2 teaspoon salt. Add Parmesan and breadcrumb mixture, and toss to combine.

Spread zucchini mixture on 2 rimmed baking sheets and roast until zucchini is tender and golden brown, 10 to 12 minutes. Toss pasta with zucchini mixture, parsley and lemon zest.

Variation: Skip the pasta and toss 1 pound large raw shrimp (peeled and deveined) with the zucchini and breadcrumb mixture before roasting.

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