ZUCCHINI PICCATA

Zucchini Piccata image

Make and share this Zucchini Piccata recipe from Food.com.

Provided by Brenda.

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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Ingredients

1 large zucchini
2 eggs
1/2 cup breadcrumbs
1/2 cup parmesan cheese, grated
1 dash black pepper
olive oil, for frying (about 3 tbsp)
1 tablespoon olive oil
1 (14 1/2 ounce) can crushed tomatoes
2 tablespoons fresh basil, sliced or 2 teaspoons dried basil
1 small garlic clove, minced
1 teaspoon capers
1 tablespoon red onion, finely chopped
1 dash salt
1 dash pepper

Steps:

For tomato sauce, heat 1 tbsp olive oil in a large saucepan.
Add crushed tomatoes and bring to a medium boil.
Cook , stirring often, until reduced and thickened a bit.
Add basil, capers, garlic and onion.
Cook for 2-3 minutes.
Season to taste with salt & pepper.
Set aside and keep warm.
Rinse zucchini and pat dry.
Cut into slices about 1/8 inch thick.
Pat dry with paper towels.
Beat eggs slightly in a deep pie plate.
In another deep pie plate or shallow dish, combine bread crumbs, parmesan cheese, and black pepper.
Heat 3 tbsp oil in a medium skillet.
Dip zucchini slices into beaten egg, then press both sides into crumb mixture.
Add zucchini slices to hot oil and pan fry on each side until golden brown.
Serve immediately with tomato sauce.

Nutrition Facts : Calories 215.9, Fat 10.5, SaturatedFat 3.6, Cholesterol 116.8, Sodium 613.4, Carbohydrate 20.1, Fiber 3.1, Sugar 6.4, Protein 11.7

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