Spaghetti with Roasted Zucchini

I hope everyone had a wonderful weekend and Happy Father's Day. We are pretty low key in our festivities for these particular holiday's. Anyways, my husband ended up with a stomach bug of some kind so he wasn't up for any special Father's Day meals. He is much better today, hopefully the rest of our household doesn't catch it. I am very grateful to have such a wonderful father for my children and I get a bit teary eyed when I see the girls give him hugs and kisses and tell him they love him and Happy Father's Day.

I've got a quick and easy weeknight meal idea here for you today. I like to eat vegetarian a few nights a week. One reason is that it saves money but also it's healthy as long as you substitute plenty of vegetables in the place of meat. With this meal you don't miss the meat at all but you could add some chicken or shrimp if you wanted too. I enjoyed the smell of the fresh garlic roasting along with the zucchini. Roasted garlic is one of my favorite savory smells, cake baking would be my favorite sweet smell. Anyways, I hope everyone has a great Monday and enjoy your week.

Spaghetti with Roasted Zucchini
recipe adapted from Woman's Day magazine

12 oz spaghetti, I used whole grain
3 Tbsp olive oil
2 1/2-inch slices of fresh whole wheat bread, torn into pieces
2 cloves of garlic, smashed
4 small zucchini sliced 1/4 inch thick
kosher salt
1/4 cup grated Parmesan
1/4 cup flat-leaf parsley, chopped
1 Tbsp grated lemon zest

Heat oven to 425 F. Cook pasta according to directions. Drain the pasta and return to the pot. Toss the pasta with 1 Tbsp oil. Set aside.

Meanwhile, in a food processor, pulse bread and garlic until the bread forms coarse crumbs and garlic is chopped.

In a large bowl, toss the zucchini, remaining 2 Tbsp oil and 1/2 tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread zucchini mixture on 2 rimmed baking sheets and roast until the zucchini is tender and golden brown, 12 minutes or so.

Toss the pasta and zucchini mixture with parsley and lemon zest. Enjoy!

This post is liked to Mom's Crazy Cooking