PAN-FRIED ZUCCHINI CAKES WITH MARINARA SAUCE

Pan-Fried Zucchini Cakes with Marinara Sauce image

Provided by My Food and Family

Time 30m

Yield 6 servings

Number Of Ingredients 7

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, 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.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g