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Home » Recipes » Pan-Fried Zucchini Cakes with Marinara Sauce
Pan-Fried Zucchini Cakes with Marinara Sauce
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Pan-Fried Zucchini Cakes with Marinara Sauce

  • Servings: 6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes

Ingredients

  • 1 jar (24 oz.) Classico®  Marinara with Plum Tomatoes Pasta Sauce
  • 1 1/2 pound(s) Zucchini, or about 3 or 4 small zucchinis
  • 1/2 cup(s) Chopped green onion
  • 1/2 cup(s) Seasoned dry bread crumbs
  • 1/4 cup(s) Flour
  • 2 Eggs, lightly beaten
  • 1/4 cup(s) Olive oil, divided
  • Convert to metric

Directions

1. Shred zucchini using the large holes of a box shredder, yielding about 4 cups. Place on paper towels and pat dry. In a large bowl, mix together zucchini, green onion, breadcrumbs, flour and eggs.

2. Heat 2 tbsp of olive oil in a large skillet over medium heat, Drop 1/4 cup of zucchini mixture for each cake. Cook for 3 to 4 minutes, turning halfway through, or until lightly browned. Repeat with remaining zucchini mixture, adding more oil as needed. Serve with warm Pasta Sauce.

TIPS:
To serve as an appetizer, prepare smaller zucchini cakes using 1/8 cup of batter for each. Makes 24 appetizer servings.

If desired, substitute Classico Marinara with Plum Tomatoes & Olive Oil Pasta Sauce with Classico Traditional Sweet Basil Pasta Sauce.

Reviews

Reviewed on Nov 16, 2009 by Carisa Sirak
Reviewed on Jan 5, 2010 by c m
Reviewed on Mar 26, 2010 by Kristin Jacobi