Pan Fried Zucchini Cakes With Marinara Sauce Recipes

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PAN-FRIED ZUCCHINI CAKES WITH MARINARA SAUCE



Pan-Fried Zucchini Cakes with Marinara Sauce image

Provided by My Food and Family

Categories     Sauces & Condiments

Time 30m

Yield 6 servings

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 Eggland's Best® Eggs, 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
Calories210
Fat12 g
SaturatedFat1.5 g
TransFat0 g
Cholesterol30 mg
Sodium470 mg
Carbohydrate0 g
Fiber4 g
Sugar0 g
Protein6 g

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.

MOM'S ZUCCHINI PANCAKES



Mom's Zucchini Pancakes image

I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!

Provided by Suefood

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 30m

Yield 5

Number Of Ingredients 9

2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed
Calories196.6 calories
Carbohydrate11.8 g
Cholesterol77.9 mg
Fat14.3 g
Fiber1 g
Protein6 g
SaturatedFat3.1 g
Sodium375.7 mg
Sugar1.1 g

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.

COCONUT PECAN-CRUSTED ZUCCHINI CHIPS WITH A SPICY AVOCADO MARINARA SAUCE



Coconut Pecan-Crusted Zucchini Chips with a Spicy Avocado Marinara Sauce image

This is a delicious blend of spicy and sweet that will please the palate while also pleasing your waistline (and your wife).

Provided by chefpaulie

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 37m

Yield 4

Number Of Ingredients 20

1 avocado, halved and pitted
1 red bell pepper, seeded and quartered
1 tablespoon hot sauce (such as Louisiana®)
1 cup tomato sauce
4 egg whites
1 tablespoon buttermilk
1 tablespoon Italian dressing
1 sleeve buttery round crackers (such as Ritz®)
1 cup chopped pecans
1 cup shredded coconut
1 ½ tablespoons smoked paprika
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon ground black pepper
1 tablespoon dried minced onion
2 teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons garlic powder
2 zucchini, very thinly sliced
3 tablespoons grapeseed oil
Calories683.8 calories
Carbohydrate48.3 g
Cholesterol0.2 mg
Fat52.8 g
Fiber13.6 g
Protein12.8 g
SaturatedFat10.5 g
Sodium2039.8 mg
Sugar16.3 g

Steps:

  • Combine avocado, red bell pepper, and hot sauce in a blender; blend to a semi-chunky consistency.
  • Pour avocado mixture into a saucepan set over medium heat. Stir in tomato sauce, 1 tablespoon at a time, until dipping sauce reaches desired consistency. Cook until thickened and heated through, 5 to 10 minutes.
  • Whisk egg whites, buttermilk, and Italian dressing together in a bowl.
  • Combine crackers, pecans, coconut, paprika, chili powder, coriander, black pepper, dried onion, salt, cumin, and garlic powder in a food processor; pulse into fine crumbs. Pour into a shallow bowl.
  • Dip zucchini slices in the egg mixture; coat each side with cracker mixture.
  • Heat grapeseed oil in a deep skillet over medium-high heat. Cook breaded zucchini slices in batches until golden brown, 1 to 3 minutes per side. Serve with the tomato dipping sauce alongside.

FRIED ZUCCHINI



Fried Zucchini image

We could eat plates of these simple fried zucchini chips. The batter is light but crunchy at the same time. Panko gives an extra crunch to the zucchini, too. Pan-frying in just a bit of oil makes the coating super crunchy. Yum!

Provided by Kimberly Biegacki

Categories     Vegetables

Time 25m

Number Of Ingredients 10

2 - 4 medium fresh zucchini
2 large eggs
1 - 1 1/2 c Panko bread crumbs (plain or italian)
1/4 c grated Parmesan cheese
1 Tbsp fine chopped parsley
1 tsp black pepper
1/2 tsp garlic salt
for frying: vegetable oil or butter or both
FOR DIPPING
1 c ranch or blue cheese dressing or marinara

Steps:

  • 1. Slice the zucchini into medium-thick slices. Then place them on a paper towel to absorb some of the moisture.
  • 2. Crack the eggs into a bowl and whisk together.
  • 3. Add remaining ingredients (except dip) into another bowl and mix together until well blended.
  • 4. Take a slice of zucchini and dip into the egg.
  • 5. Shake it off gently and then place into the Panko bread crumb mixture and dredge it or take a handful of bread crumb mixture and pat on the top of zucchini until nicely covered.
  • 6. Set it on a plate. Repeat until finished.
  • 7. Now, heat up a pan on medium heat and add 1 Tbsp olive oil or a pat of butter, whichever you prefer. Wait until it is hot and then place zucchini slices in the pan.
  • 8. Fry until nicely browned on each side. It could be from 4 - 7 minutes.
  • 9. Take out and place on another plate that has a paper towel on it to absorb any extra oil. Repeat until finished with the slices.

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