Spaghetti with crispy zucchini

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A delicious pasta with tomato sauce and crispy pieces of zucchini in a layer of Parmesan cheese and grated mozzarella.

Ingredients

Preparation

Preheat the oven to 200 degrees.
Cut the zucchini into slices. Put them in a large bowl. Add the olive oil and a pinch of salt and pepper and toss together.
Spread them on a baking tray lined with baking paper.
Mix the Parmesan cheese with the panko and the egg. Divide this mixture over the zucchini slices.
Place in the oven for 20 minutes.
Meanwhile, cook the pasta.
Chop the onion and garlic and sauté in a pan.
Add the tomato sauce and Italian herbs. Season with a pinch of salt and pepper. Stir in some fresh basil too.
Drain the spaghetti and toss through the tomato sauce.
Remove the baking tray with zucchini from the oven and sprinkle with the mozzarella.
Turn on the grill and place the baking sheet in the oven for another 5 minutes until the cheese has melted nicely. If you don’t have a grill function, put the baking tray in the oven for another 10 minutes at 220°C.
Serve the pasta in tomato sauce with the crispy zucchini from the oven and garnish with some extra basil if desired.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
spaghetti crispy zucchini

Source: Leukerecepten by leukerecepten-nl.
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