Start by boiling salted water in a large pot. Cook the spaghetti according to the package instructions. Make sure you keep it al dente—that slightly chewy texture pairs perfectly with the crispy zucchini. Drain the spaghetti, toss it with your tomato sauce, olive oil, and a sprinkle of Italian seasoning, and set it aside while you prepare the toppings.

Preheat your oven to 400°F. Beat the egg in a bowl until smooth, then toss the zucchini rounds to coat them evenly. Mix panko breadcrumbs, Parmesan, garlic powder, Italian seasoning, and lemon zest in another bowl. Dip the egg-coated zucchini into the breadcrumb mixture, pressing gently to help the coating stick. Each slice should be completely covered in the delicious, crunchy mix.

Arrange the coated zucchini slices in a single layer on a parchment-lined baking tray. Make sure not to overlap them to ensure maximum crispiness. Drizzle a little olive oil on top, then bake for 15–20 minutes until they’re beautifully golden and crisp. Sneak a taste for quality control—I won’t tell!

Once the zucchini is golden, sprinkle shredded mozzarella, provolone, or goat cheese over the top. Pop the tray back into the oven for a quick 5-7 minutes, just until the cheese melts and becomes all bubbly. This step ties everything together and makes the zucchini even more irresistible.

Divide the saucy spaghetti among plates or bowls. Pile on the crispy, cheesy zucchini rounds for that wow factor. Sprinkle fresh basil leaves over the top and add a drizzle of olive oil if you’re feeling fancy. And voilà, dinner is served!