Pan-Fried Zucchini Cakes with Marinara Sauce
Have a zucchini surplus this year? Tired of the same old prep? Grab your garden zucchini and your EB eggs to make this delicious, new appetizer/snack.
Make This Recipe
Ingredients
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, large, 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
Preparation
- 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.
How to Serve as an Appetizer: Prepare zucchini batter and cook as directed, except use 2 Tbsp. batter for each pancake. Serve with pasta sauce. Makes 24 servings.
Substitute: Prepare using CLASSICO Traditional Sweet Basil Pasta Sauce.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 240 |
| Fat | 14g |
| Saturated Fat | 2g |
| Cholesterol | 60mg |
| Sodium | 660mg |
| Carbohydrates | 23g |
| Dietary Fiber | 4g |
| Protein | 7g |