Spaghetti with Crispy Zucchini | Umami

Ingredients

• 1/2 pound of uncooked spaghetti
• one 24-oz. jar of your favorite store-bought spaghetti sauce (I usually use about 2/3rds of a jar)
• 1 zucchini, cut into 1/4 inch-thick rounds (about 2-3 cups)
• 1 egg
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese (optional)
• 1 tablespoon lemon zest (optional)
• 1 teaspoon salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup of some kind of cheese – I like shredded mozzarella and provolone, but fresh mozzarella slices are great and goat cheese is also amazing
• 1/4 cup fresh basil leaves for topping