Spaghetti with Roasted Zucchini
12 oz. spaghetti
3 TBS olive oil
2 1/2 inch thick slices fresh bread, torn into 1 inch pieces
2 garlic cloves smashed
4 small zucchini (about 1 lb) sliced 1/4 inch thick
1/4-1/2 tsp crushed red pepper flakes
salt and pepper to taste
1/4 c. grated Parmesan
1/4 c. flat leaf parsley, chopped
1 TBS grated lemon zest
Heat oven to 425. Cook pasta according to directions. Drain, return to pot and mix w/ 1 TBS oil. Meanwhile in a food processor pulse the bread and garlic until the bread is coarse crumbs and the garlic is chopped. In a large bowl, toss the zucchini, red pepper, remaining oil and 1/2 tsp salt. Add Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 baking sheets and roast until zucchini is tender and brown, 10-12 minutes. Toss pasta w/ zucchini mixture, lemon zest and parsley.
*NOTE* For a one-pan meal, skip the pasta and toss 1 lb large raw peeled and deveined shrimp with the zucchini and bread crumb mixture before roasting.