Pan Fried Zucchini Cakes With Marinara Sauce Recipes

PAN-FRIED ZUCCHINI CAKES WITH MARINARA 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.

PAN-FRIED ZUCCHINI CAKES

Steps:

• Place zucchini and 1 tsp. kosher salt in a large colander and mix well. Allow the zucchini to soak 10-15 minutes. Rinse with cold water and dry with paper towels, squeezing as much moisture out as possible.
• Combine all ingredients except for yogurt and lemon zest in a bowl and stir until combined. Heat oil in a large nonstick skillet over medium heat. Drop the batter in spoonfuls into the oil and flatten them out a bit. Once the edges turn golden brown, flip and continue cooking until both sides are golden and crispy. Transfer to a paper towel-lined plate.
• Stir together the yogurt and lemon zest. Add a pinch of salt. Serve with zucchini cakes.

PAN-FRIED ZUCCHINI

Steps:

• Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
• Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
• When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.

MOM'S ZUCCHINI PANCAKES

Steps:

• Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
• Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

ZUCCHINI MARINARA

Steps:

• Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
• Place in 1-1/2 quart casserole.
• Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
• Simmer for 15 minutes, stirring occasionally.
• Spoon sauce over zucchini; mix well.
• Sprinkle cheese over sauce; cover.
• Bake at 325 degrees for 30 minutes.
• Bake, uncovered, for 5 minutes longer.