PAN-FRIED ZUCCHINI CAKES WITH MARINARA SAUCE

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Pan-Fried Zucchini Cakes with Marinara Sauce image

Spread zucchini onto double layer of paper towels; pat dry.,Combine bread crumbs and flour in large bowl. Mix eggs and onions in medium bowl until blended; stir in zucchini. Add to bread crumb mixture; stir just until moistened.,Heat 2 Tbsp. oil in large skillet on medium heat. Ladle half the zucchini batter into skillet, using scant 1/4 cup batter for each cake; cook 1-1/2 to 2 min. on each side or until lightly browned on both sides. Transfer zucchini cakes to platter; cover to keep warm. Repeat with remaining oi

Provided by @MakeItYours

Number Of Ingredients 7

1-1/2 lb. zucchini, shredded (about 4 cups)
1/2 cup seasoned dry bread crumbs
1/4 cup flour
2 egg s, beaten
4 green onions, cut into thin slices
1/4 cup olive oil, divided
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

Steps:

  • Spread zucchini onto double layer of paper towels; pat dry.
  • Combine bread crumbs and flour in large bowl. Mix eggs and onions in medium bowl until blended; stir in zucchini. Add to bread crumb mixture; stir just until moistened.
  • Heat 2 Tbsp. oil in large skillet on medium heat. Ladle half the zucchini batter into skillet, using scant 1/4 cup batter for each cake; cook 1-1/2 to 2 min. on each side or until lightly browned on both sides. Transfer zucchini cakes to platter; cover to keep warm. Repeat with remaining oil and zucchini batter.
  • Cook pasta sauce in saucepan on medium-low heat 3 min. or until heated through, stirring occasionally. Serve over zucchini cakes.

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