Zucchini Patties With Marinara Sauce Recipes

ZUCCHINI PATTIES WITH MARINARA SAUCE

Zucchini Patties with Marinara Sauce image

At harvest time, with an abundance of zucchini, this is my favorite zucchini recipe.

Provided by Barbara Heckenlively

Time 35m

Number Of Ingredients 25

Ingredients

1 1/2 c grated zucchini
1 egg (lightly beaten)
2 Tbsp mayonnaise
2 Tbsp chopped onion
1/2 c whole wheat or unbleached flour
1/2 c grated parmesan cheese
1/2 tsp dried oregano
1/2 tsp garlic powder
1 Tbsp butter
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp small grind fresh ground pepper
marinara sauce
3 Tbsp olive oil
1 large onion chopped
2 Tbsp chopped garlic
1 tsp basil
1 tsp oregano
1 large can of crushed tomatoes
1 can(s) 16 oz. of petite diced tomatoes
1 can(s) tomato paste
2 packets of sweet n low
2 tsp salt
1 tsp medium grind fresh ground pepper
fresh grated parmesan (optional)

Steps:

1. Combine egg, mayo., zucchini, and onion. Add flour, Parmesan, oregano, garlic powder, salt, and pepper.
2. Melt butter and olive in a large skillet. Form zucchini mixture into patties by dropping about one cup of mixture into the frying pan and spreading the mixture in the shape of a patty. Fry over medium heat until well browned, approximately 2 minutes on each side.
3. For marinara sauce, saute onion and garlic in olive oil until onion is transparent. Add 1 large can of crushed tomatoes, 1 can of petite diced tomatoes, one can of tomato paste and one tomatoe paste can of water. Add basil, oregano, salt, pepper, and sweet n low.
4. Bring to boil and reduce heat to simmer for 30 minutes. Serve sauce over zucchini patties and, if desired, sprinkle with fresh grated parmesan.

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

PAN-FRIED ZUCCHINI CAKES WITH MARINARA SAUCE

Pan-Fried Zucchini Cakes with Marinara Sauce image

Provided by My Food and Family

Categories Sauces & Condiments

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

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