Community Recipe
from [mthompson82]
Spaghetti with roasted zucchini

Spaghetti with roasted zucchini

From Woman's Day

  • Yield: 4 servings


  • 12 ounce(s) spaghetti
  • 3 tablespoon(s) olive oil
  • 2 slice(s) fresh bread torn into 1 inch pieces
  • 2 clove(s) garlic smashed
  • 4 small zuchhini (about 1 lb total) sliced 1/4 inch thick
  • 1/4 teaspoon(s) crushed red pepper
  • kosher salt
  • 1/4 cup(s) grated parmesan
  • 1/4 cup(s) flat-leaf parsley chopped
  • 1 tablespoon(s) lemon zest grated


Heat oven to 425. 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.

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

In a large bowl, toss the zucchini, red pepper, remaining 2 tbsp oil and 1/2 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.

Toss the pasta with the zucchini mixture, parsley and lemon zest.

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Spaghetti with roasted zucchini recipe