Spaghetti with Roasted Zucchini

•12 oz spaghetti
•3 Tbsp olive oil
•2 1/2-in.-thick 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 flat-leaf parsley, chopped
•1 Tbsp grated lemon zest



Recipe Preparation
1.Heat oven to 425°F. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbsp of the 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 ½ tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 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.
5.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.

I used half zucchini and half yellow squash, and served this with italian sausage and a green salad.