Pan-Fried Zucchini Cakes with Marinara Sauce
1 jar (24 oz.) Classico® Marinara with Plum Tomatoes Pasta Sauce
1 1/2 lb. zucchini, or about 3 or 4 small zucchinis
1/2 cup chopped green onion
1/2 cup seasoned dry bread crumbs
1/4 cup flour
2 eggs, lightly beaten
1/4 cup olive oil, divided
- 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.
- 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.
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YES I WOULD RECOMMEND THIS ITEM
YES I WOULD RECOMMEND THIS ITEM