Cheesy portobello mushroom caps

Ingredients

• •1 zucchini, cut crosswise into 1/2-inch-thick half-moons
• •2 portobello mushrooms, stems and gills removed
• •1 tsp Italian seasoning, divided
• •2 tbsp olive oil
• •salt & pepper
• •4 serving [marinara sauce](http://www.xanthir.com/recipes/showrecipe.php?id=id34)
• •4 oz dried spaghetti
• •1/4 cup panko
• •1/2 tbsp butter
• •2 oz mozzarella cheese, shredded

Steps

1. 1Preheat oven to 425F. Bring a large pot of salted water to a boil. Start the marinara sauce.
2. 2Toss **zucchini** with olive oil, half the **italian seasoning**, salt and pepper, and place on half a baking sheet. Brush both sides of each **portobello mushroom** with olive oil, and season all over with salt, pepper, and remaining **italian seasoning**. Arrange mushrooms gill sides down on empty side of same baking sheet. Roast on top rack until tender, 14-16 minutes.
3. 3Meanwhile, prepare marinara sauce.
4. 4Once water is boiling, add **spaghetti** to pot. Cook until al dente, 9-11 minutes (or according to package directions). Reserve **1/2 cup pasta cooking water**, then drain and return to pot.
5. 5Meanwhile, melt butter in a small pan over medium-high heat. Add **panko**, and lightly season. Cook stirring frequently, until golden brown, 3-5 minutes. Remove from heat.
6. 6Add zucchini and most of the marinara, reserving 1/8 cup per serving, to spaghetti. Stir well, adding pasta water as necessary, until pasta is coated.
7. 7Heat broiler to high. Flip portobello mushrooms over on baking sheet to expose gills. Top with reserved marinara, then mozzarella, and broil 2-4 minutes, until cheese is lightly browned.
8. 8Divide spaghetti between plates and top with cheesy mushrooms. Sprinkle with toasted breadcrumbs and serve.