Use your garden fresh zucchinis for this light, fresh meal. Garnish with lemon slices and shaved Parmesan cheese if desired.
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.