Active Time: 10 minutes Total Time: 20 minutes Serves: 4
12 oz spaghetti
3 Tbsp olive oil
2 1/2 slices fresh bread, torn into 1-in. pieces
2 cloves garlic, smashed
4 small zucchini (about 1 lb total), sliced 1/4-in. thick
1/4 to 1/2 tsp crushed red pepper
1/4 cup grated Parmesan (1 oz)
1/4 cup fresh flat-leaf parsley, chopped
1 Tbsp grated lemon zest
Heat oven to 425°F. Cook the pasta according to package directions.
Drain the pasta and return to the pot. Toss the pasta with 1 Tbsp 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 breadcrumb mixture and
toss to combine. Spread the zucchini mixture on two rimmed baking
sheets and roast until the zucchini is tender and golden brown, 10 to
Toss the pasta with the zucchini mixture, parsley and lemon zest.