claire freehafer

ingredients

• 4 portobello mushrooms
• 2 zucchini, in ½-inch-thick half-moons
• 2 tsp italian seasoning
• 12 oz spaghetti
• ½ cup panko breadcrumbs
• 28 oz marinara sauce
• 1 cup mozzarella cheese
• 9 tsp olive oil
• 3 tbsp butter

instructions

1. adjust rack to top and middle positions and preheat oven to 425 degrees. bring a large pot of salted water to a boil. line two baking sheets with foil. using the tip of a spoon, gently scrape and remove black gills from undersides of portobello mushrooms; trim any large stems, if necessary. trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.

2. toss zucchini on one side of prepared baking sheet with a drizzle of olive oil, 1 tsp italian seasoning, salt, and pepper. drizzle both sides of each mushroom with olive oil; rub to evenly coat. season all over with salt, pepper, and 1 tsp italian seasoning. arrange mushrooms gill sides down on empty side of same sheet. roast zucchini on top and mushrooms on middle rack rack until tender, 14-16 minutes.

3. once water is boiling, add spaghetti to pot. cook until al dente, 9-11 minutes. reserve ½ cup pasta cooking water, then drain.

4. meanwhile, melt 2 tbsp butter in a large pan over medium-high heat. add panko. cook, stirring, until golden brown, 3-5 minutes. season with salt and pepper. turn off heat; transfer to a small bowl. wipe out pan. return same pan to medium heat; pour in marinara. bring to a simmer; cook, stirring occasionally, until warmed through, 2-3 minutes. turn off heat. reserve ½ cup marinara.

5. once veggies are tender, remove baking sheet from oven and transfer zucchini to pan with sauce. flip mushrooms on sheet. heat broiler to high. stir spaghetti and 1 tbsp butter into sauce. spoon reserved marinara into mushrooms, then mound evenly with mozzarella. broil on top rack until cheese is melted and lightly browned, 2-4 minutes. watch carefully to avoid burning.

6. if needed, stir reserved pasta cooking water a splash at a time into pan with spaghetti over low heat until pasta is thoroughly coated in sauce. taste and season with salt and pepper. divide spaghetti between plates and top with cheesy mushrooms. sprinkle with toasted breadcrumbs and serve.