PAN-FRIED ZUCCHINI CAKES WITH MARINARA SAUCE
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 oi
Provided by @MakeItYours
Number Of Ingredients 7
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.
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