Spaghetti and Zucchini with Crispy Breadcrumbs

By Dixie Elliott

Spaghetti and Zucchini with Crispy Breadcrumbs
Spaghetti & Zucchini with Crispy Breadcrumbs recipe, brought to you by MiNDFOOD.

Serves 4

500g dried spaghetti

2 tbsp olive oil

3 cloves garlic, finely sliced

1 cup fresh sourdough breadcrumbs (we used Italian ciabatta bread)

40g butter

1 tbsp olive oil, extra

4 zucchini, trimmed, grated

1 cup parmesan cheese, finely grated

1. Cook spaghetti in a large saucepan of salted boiling water until just tender as per packet instructions. Drain and return to saucepan.

2. Heat a non-stick frying pan over a medium heat. Add oil and garlic. Cook for 1 minute. Add breadcrumbs and cook, stirring often for 5-8 minutes, until golden and crisp. Transfer to a plate and spread to cool.

3. Heat butter and extra oil in frying pan over a medium heat. When butter has melted add zucchini and cook, stirring often, for 5 minutes or until just tender and bright green. Add to pasta with parmesan.

4. Season with salt and pepper and serve with grated parmesan.


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