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Spaghetti with Roasted Zucchini


Spaghetti with Roasted Zucchini

Spaghetti with Roasted Zucchini
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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
  • Kosher salt
  • 1/4 cup grated Parmesan (1 oz)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 Tbsp grated lemon zest


    1. Heat oven to 425F. Cook the pasta according to package directions. Drain the pasta and return to the pot. Toss the pasta with 1 Tbsp 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 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 12 minutes.
    4. Toss the pasta with the zucchini mixture, parsley and lemon zest.


4 Servings

Nutrition Facts

Calories: 496
Fat: 14g
Saturated Fat: 3g
Cholesterol: 4mg
Sodium: 448mg
Carbohydrates: 76g
Dietary Fiber: 6g
Protein: 16g