Crispy Spaghetti with Zucchini and Herbs

1. 1

   Cook the spaghetti according to package directions.

2. 2

   Heat 1 tablespoon oil in a medium (about 10-inch) nonstick skillet over medium heat.

3. 3

   Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally until tender, 6 to 8 minutes.

4. 4

   Add the garlic and cook, stirring, for 1 minute.

5. 5

   In a large bowl, toss the spaghetti with the onion mixture, zucchini, parsley, and Parmesan.

6. 6

   Wipe out the skillet and heat 1 tablespoon oil over medium heat.

7. 7

   Add the spaghetti-zucchini mixture, spreading it evenly over the bottom of the pan and cook until the bottom is golden brown and crisp, 8 to 10 minutes.

8. 8

   Invert the whole thing onto a parchment-lined cookie sheet.

9. 9

   Wipe out the skillet and heat the remaining tablespoon oil.

10. 10

    Slide the spaghetti back into the skillet and cook until the underside is golden brown and crisp, 6 to 8 minutes more.

11. 11

    Serve with a salad, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.