Best Crispy Baked Zucchini W Marinara Sauce Recipes

CRISPY GRILLED ZUCCHINI WITH MARINARA

Crispy Grilled Zucchini with Marinara image

You don't need a deep-fat fryer for the crispiest little snacks around; let the indoor grill do the work! Try this marinara over ziti or bow-tie pasta for a delicious side dish, too. -Steve Foy, Kirkwood, Missouri

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 dozen (2-1/3 cups sauce).

Number Of Ingredients 11

Ingredients

1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (6 ounces) tomato paste
1/2 cup water
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 large egg
1/3 cup prepared Italian salad dressing
1 cup Italian-style panko bread crumbs
2 medium zucchini, cut diagonally into 1/4-inch slices

Steps:

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally., Meanwhile, in a shallow bowl, whisk egg and salad dressing. Place bread crumbs in another shallow bowl. Dip zucchini slices in egg mixture, then coat with bread crumbs. Cook on an indoor grill for 2-3 minutes or until golden brown. Serve with marinara.

Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 224mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

ZUCCHINI MARINARA

Zucchini Marinara image

The Monterey Jack cheese is surprising in this "Italian" dish but it works better than Italian cheeses, in my opinion.

Provided by TPubmgjbd

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 zucchini, unpeeled and sliced
1/4 cup olive oil, divided
1 (15 ounce) jar marinara sauce (or the equivalent amount of homemade)
1/2 cup red wine
1 clove garlic, minced
1/4 teaspoon basil leaves, crushed
1/8 teaspoon dried oregano, crushed
1 cup shredded monterey jack cheese (4 ounces)

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.

Nutrition Facts : Calories 235.6, Fat 16.7, SaturatedFat 5.1, Cholesterol 16.8, Sodium 484.3, Carbohydrate 11.8, Fiber 1.1, Sugar 8.3, Protein 7