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Crispy Grilled Zucchini with Marinara

 Crispy Grilled Zucchini with Marinara
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
24 ServingsPrep: 15 min. Cook: 5 min./batch


  • 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 egg
  • 1/3 cup prepared Italian salad dressing
  • 1 cup Italian-style panko (Japanese) bread crumbs
  • 2 medium zucchini, cut diagonally into 1/4-inch slices


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

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Crispy Grilled Zucchini with Marinara (continued)

Nutritional Facts: 1 appetizer with 1 tablespoon sauce equals 48 calories, 2 g fat (trace saturated fat), 8 mg cholesterol, 224 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.