2 medium zucchini, sliced into ½ inch rounds
½ cup chopped yellow onion
2 cloves garlic, minced
Zest of ½ lemon
1 ½ tsp butter
¼ cup fresh bread crumbs
1 tbsp. chopped fresh mint
6 oz spaghetti (cooked) reserve ¼ cup pasta water
¼ cup pitted Kalamata olives
¼ cup Parmesan cheese
Preheat oven to 450°.
Place zucchini on a sheet pan. Drizzle with 1 tsp. olive and sprinkle with salt and pepper to taste. Roast for 10 to 15 minutes, stirring once. Remove from oven and set aside.
In a medium sauté pan heat 1 tbsp olive oil. Saute onions over medium heat for 5 minutes or until translucent. Add garlic and sauté 1 minute. Stir in zucchini and lemon zest.
Remove pan from heat.
Melt butter in a small skillet over low heat. Add breadcrumbs and sauté until lightly browned.
Let cool. Stir in mint. Set aside.
Add pasta to zucchini mixture. Add olives and reserved water. Bring to a simmer and reduce heat to low. Sprinkle in cheese. Toss in pasta. Sprinkle with breadcrumbs.